Easy Mediterranean Beef & Roast Veggie Toss
with Fetta & Babaganoush
- Eggs
- Milk
- May contain traces of allergens
- Milk
- Cashew
- Walnut
- Almond
- Macadamia
It's easy to bring Mediterranean flavours to the dinner table when you have our garlic and herb seasoning to flavour juicy beef strips. Perfectly tangy and salty fetta, plus creamy babaganoush add the finishing touches. This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Ingredients
½
brown onion
1
potato
1 bag
Carrot & Zucchini Mix
1 packet
beef strips
1 sachet
garlic & herb seasoning
1 bag
baby spinach leaves
1 packet
babaganoush
(Contains: Eggs May be present: Milk, Cashew, Walnut, Almond, Macadamia)
1 packet
Fetta Cubes
(Contains: Milk)
Not included in your delivery
olive oil
1 tsp
honey
1 tsp
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut brown onion (see ingredients) into wedges. Cut potato into bite sized chunks. • Place onion, potato and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, combine garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil in a small bowl. Add beef strips, tossing to coat. • When veggies have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. When oil is hot, cook beef in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, then add the honey and the balsamic vinegar. Toss beef to coat.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• When the roast veggies are done, add baby spinach leaves to the veggie tray. • Add a pinch of salt, then gently toss to combine.
• Divide roast veggie toss between bowls. Top with Mediterranean beef. • Dollop over babaganoush and crumble over fetta cubes to serve.
Customer reviews
Review summary
Updated on July 2026- Flavour: The Mediterranean combination of creamy babaganoush, salty fetta, and honey-balsamic beef was a standout for many customers. Some found the flavours too competing or too garlicky, so adjust the garlic and herb seasoning to taste.
- Ease of prep: Most found this a quick and easy weeknight meal, with the pre-prepared carrot and zucchini mix saving extra time.
- Suggestions: Stirring the babaganoush through the roast veggies before serving was a popular tip, as was adding capsicum or roasted pine nuts for extra variety. Some also enjoyed serving it kebab-style in a wrap, or adding the honey and balsamic to the veggies instead of the beef.
- Leftovers: The roast veggie toss kept well and made a satisfying lunch the next day.
- Portions: Several customers felt the beef quantity was a little light, and some suggested adding an extra potato to make the meal more filling.
