top of page

Roast Beef with Barbecue-Roasted Mediterranean Vegetables

Prep Time:

Cook Time:


4 Servings


1.5 kg Mick's Meat Barn Beef Roast
1/4 cup extra virgin olive oil
1/2 x 350g tub marinated fetta
1 small red capsicum, halved, cut into 8 wedges
4 baby eggplant, halved lengthways
2 small zucchini, quartered lengthways
250g cherry tomatoes
4 garlic cloves, unpeeled
1/2 cup mixed marinated olives
4 x 5cm strips lemon rind
8 sprigs fresh oregano, plus extra leaves to serve
2 tbsp lemon juice
Lemon wedges, to serve


Step 1 - Preheat oven to 250°C. Line a large roasting pan with baking paper. Place beef and drizzle with the oil.

Step 2 - Reduce oven to 200°C. Roast for 1 hour (or until the internal temperature of the beef is 60-65°C) for medium or until beef is cooked to your liking. Cover with foil. Rest for 10 mins.

Step 3 - Preheat a barbecue hotplate on high heat.

Step 4 - Drain fetta, reserving 1/3 cup marinating oil. Place capsicum, eggplant, zucchini, tomato, garlic, olives, lemon rind and oregano sprigs in a bowl. Add lemon juice and reserved marinating oil. Season with salt and pepper. Toss to combine.

Step 5 - Cut 4 x 50cm pieces of foil. Top each with a 20cm piece of baking paper. Spoon 1/4 of the vegetable mixture onto the centre of each stack. Fold up edges of foil to enclose vegetables, scrunching foil at the top to seal. Place on hotplate. Cook for 20 to 25 minutes or until tender and beginning to char.

Step 6 - Place parcels on serving plates. Carefully open (steam will escape from parcels). Sprinkle with fetta and extra oregano. Serve with lemon wedges. Enjoy!

bottom of page