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
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.