Citrus-Infused Roast Beef with Roasted Potato, Zucchini, and Cherry Tomatoes

Citrus Roast Beef with Potato, Zucchini, and Cherry Tomato Tray Bake

Category: Main Courses

Servings: 4

Ingredients

Instructions

Preparing the Roast Beef

1. Begin by preparing the citrus marinade for the roast beef. Zest the orange and lemon and set aside.
2. Juice the orange and lemon, filtering out any pulp or seeds using a fine sieve. Collect the juice in a small bowl and set it aside.
3. Finely chop one sprig each of marjoram and rosemary.
4. In a baking dish or large bowl, sift the all-purpose flour. Add the chopped herbs, orange zest, and lemon zest. Season with salt and pepper to taste, mixing the ingredients to create an even coating mixture.
5. If your roast beef is irregularly shaped, tie it with kitchen twine to ensure even cooking. Place the beef on a roasting rack set inside a baking tray.
6. Preheat your oven to 180°C (350°F). Drizzle the beef with olive oil and rub the citrus juice over the surface. Coat the meat with the prepared flour and herb mixture, pressing it gently into the surface.
7. Roast the beef for approximately 40-45 minutes (depending on the size and desired doneness). Check periodically for your preferred level of doneness, using a meat thermometer for accuracy.
8. Once the roast beef is cooked to your liking, remove it from the oven. Allow it to rest for 10 minutes to ensure easier slicing.

Preparing the Vegetable Tray Bake

1. While the roast beef is cooking, prepare the vegetables. Wash and trim the zucchini, then cut them into round slices and halve them.
2. Peel the potatoes and cut them into small wedges.
3. Wash and halve the cherry tomatoes.
4. In a large mixing bowl, combine the zucchini, potatoes, and tomatoes. Drizzle with extra virgin olive oil and season with salt, black pepper, and a teaspoon of paprika. Toss everything together until the vegetables are well-coated.
5. Transfer the seasoned vegetables to a baking tray, spreading them out evenly. Sprinkle with freshly grated Parmigiano Reggiano cheese.
6. Roast the vegetable tray for approximately 25-30 minutes, or until the vegetables are tender and golden.

Serving

1. Once both the roast beef and vegetable tray are ready, slice the roast beef into thin slices.
2. Serve the roast beef on a platter, accompanied by the roasted potato, zucchini, and cherry tomato mixture. The crisp, savory vegetables with the cheese make a perfect pairing with the juicy citrus-infused roast beef.
3. Garnish with additional fresh herbs if desired and enjoy this flavorful, satisfying meal!

Nutritional Information (Per Serving)

Note: Nutritional values are estimates and can vary based on specific ingredients used.

This Citrus Roast Beef with Potato, Zucchini, and Cherry Tomato Tray Bake combines the zesty brightness of citrus with the hearty comfort of roasted vegetables. The result is a balanced, flavorful meal that brings together tender beef and perfectly roasted vegetables. It’s a simple yet elegant dish for family dinners, special occasions, or whenever you crave a savory, citrus-infused treat.