Tomato-crusted Steaks Over Vegetable Ragù

Ingredients


1 medium zucchini
1 small onion
1 medium tomato
1 large red bell pepper
8 oz whole baby portabellas
2 tablespoons tomato paste
2 tablespoons water
1 tablespoon balsamic vinegar
2 teaspoons salt-free tomato basil seasoning, divided
2 tablespoons panko bread crumbs
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground smoked paprika
1 1/2 lb lean grilling steaks (such as filet, flat iron, or top round)



2 cups frozen light non-dairy whipped topping
1 (11-oz) box frozen ripe plantains
1 egg (or 1/4 cup egg substitute)
2 tablespoons water
1/4 cup corn syrup (or honey)
3 3/4 teaspoons cinnamon-sugar, divided
1 (10.1-oz) can larger-size crescent rolls



1 (8-oz) package cream cheese
1 (12-oz) container frozen whipped topping (about 4 1/2 cups, divided)
1/3 cup grape jelly  
1/3 cup + 1/2 cup sweetened condensed milk, divided
1/2 cup creamy peanut butter
1 cup confectioners’ sugar
1 prepared graham cracker or cookie crumb pie crust


Description

Tomato-Crusted Steaks Over Vegetable Ragù

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