Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. peel and seed the peppers and tomatoes. roast all the vegetables for about 1 hour mixing occasionally. cut up your veggies when they are cool enough to handle and mix them with the vinegar and oil. season with salt. place in your fridge and marinade your veggie mix for at least 4-6 hours. remove and serve on your toasted bread. you could roast your veggies on a grill and save yourself from having to warm up the stove. *time includes marinating*.

Target recipe: heat oven to 4250 f. lightly spray 15-x 10-inch jellyroll pan with cooking spray. place vegetables in pan. generously spray vegetables with cooking spray. combine seasoning ingredients, drizzle over vegetables. roast in 4250 f oven 30 to 35 minutes or until tender, stirring once. meanwhile, heat large nonstick skillet over medium bent until ho t. to serve, place beef steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning once. let stand 10 minutes. season steaks with salt. trim fat from steaks; carve crosswise into thin slices. to serve, place an equal amount of salad greens on each of four dinner plates. arrange beef and roasted vegetables over salad greens. serve immediately with dressing.