Sirloin and Roasted Vegetables (Serves 4)

Roasted Vegetables: 1 medium eggplant, cut crosswise into 1-inch thick slices; 8 large mushrooms; 1 medium onion, cut lengthwise into 8 wedges; 1 medium red, yellow or green bell pepper, cut into 1-inch wide strips; 1 medium zucchini, cut crosswise into 1-inch thick slices; 1-1/2 tablespoons olive oil; tablespoon balsamic vinegar; 1 clove garlic, minced; 3/4 teaspoon dried rosemary leaves, crushed; Salt and freshly ground black pepper.

Heat oven to 425°. Place vegetables in shallow roasting pan. Combine oil, vinegar, garlic and dried rosemary in small bowl. Drizzle over vegetables; stir to coat. Sprinkle with salt and pepper, as desired. Roast in 425° oven 25 minutes or until tender, stirring once. Cool slightly.

Heat large skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare to medium doneness, turning occasionally. Remove; let stand 5 minutes.

Carve steaks into thin slices. Arrange beef and vegetables evenly on individual plates. Garnish with greens and rosemary sprigs, if desired.