Grilled Ostrich Fillets With Roasted Vegetables and Cannelli Beans
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




olive oil cooking spray, as needed
3 cups canned cannellini beans drained, rinsed well
1 to 2 garlic cloves, minced
3 plum tomatoes (9 oz), seeded, and thinly sliced lengthwi
4 ounces portobello mushrooms, thinly sliced
6 ounces sugar snap peas, strings removed
1 1/2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon chopped fresh flat-leaf parsley
Freshly-ground black pepper to taste
4 prepackaged ostrich fillets (4 oz ea)

Preparation

1 Preheat oven to 425 degrees. Spray a 9- by 13-inch baking pan with cooking spray. 2 Spread the beans in the bottom of the pan; sprinkle with minced garlic and stir. Top with sliced tomatoes, mushrooms, and sugar snap peas, placing each in a separate section on top. Sprinkle with vinegar and olive oil. Sprinkle with parsley and pepper. 3 Roast 18 to 20 minutes, stirring gently after 15 minutes, until the mushrooms are tender and sugar snap peas are crisp cooked. 4 While vegetables are roasting, spray the grill with cooking spray, and grill ostrich for 2 to 3 minutes per side, turning once. Grind fresh pepper over ostrich and let stand for 1 minute. Cut each fillet into thin slices. 5 To serve, divide the beans and vegetables on 4 dinner plates; place a fanned ostrich fillet in the center.