Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], 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.

Target recipe: preheat oven to 375°f. arrange your vegetables on a very large pan lined with aluminum foil and sprayed lightly with non-stick cooking spray. top with the rosemary sprigs. bake for about 35 minutes or until the vegetables are soft and the skin on the peppers and tomatoes is blistered. don't turn off the oven. skin the tomatoes and peppers. throw out the rosemary. scoop out the middle of the bread to make a well for your vegetables. mix the yogurt cheese, dijon mustard, balsamic vinegar and garlic (remove the remaining papery skin and mash the garlic) in a small bowl. spread on cut sides of bread. arrange the vegetables on the bread and wrap the sandwich in aluminum foil. bake in oven for about 15 minutes. slice into 3-4 slices and serve.