Ingredients: 1 beef tenderloin roast (4 pounds) 3 tblsp EVOO 3 tblsp grated orange peel 3 tsp dried thyme leaves 1 tsp dried rosemary 1 tsp dried marjoram 2 tsp sea salt 2 tsp freshly ground black pepper 1 red bell pepper, quartered 1 orange bell pepper, quartered 4 Spanish onions, peeled and quarterd 1 Large Zucchine, cut into 1 1/2-inch pieces Directions: 1. Heat oven to 425° F. Combine orange peel, oil, thyme, rosemary, marjoram, salt and pepper in a bowl; rub just over half the mixture over beef tenderloin and toss remaining mixture with the vegetables to coat. 2. Place beef in a large roasting pan. Roast 40 minutes. Add vegetables to pan. Continue cooking until an instant read (or meat) thermometer inserted in tenderloin registers 135° F for medium rare or 145° F for medium doneness. 3. Transfer roast to a cutting board. Let rest at least 15 minutes before carving.