Recipe - Marinated Beef Roll

One half cup Pimento, minced
One fourth cup Olives, green, Spanish
One fourth cup Eggplant, chopped, pickled
One fourth cup Onions, cut or sliced up , green
2 tablespoon Parsley, chopped
2 Eggs, hard cooked, quartered
Salt
Pepper
6 Roast beef, deli, thin slice

MARINADE
One half cup Oil, olive, fruity
One half cup Parsley, minced
One fourth cup Lemon juice, fresh
2 teaspoon Capers, minced
Three fourths teaspoon Garlic, minced
One half teaspoon Basil leaves, dried
One half teaspoon Thyme leaves, dried
1 Bay leaf
Salt
Pepper

In food processor bowl fitted with steel knife, place pimento, olives,
eggplant, green onion and parsley. Process until minced. Add eggs; pulse 10
or 12 times to combine, scraping down sides once. Season with salt and
pepper. Spread approximately One fourth cup egg mixture evenly over each slice of
roast beef, leaving 1/2inch border around edges. Roll tightly and secure
with toothpicks. Place seam side down in a shallow baking dish.

MARINADE: Whisk together oil, parsley, lemon juice, capers, garlic, basil,
thyme, bay leaf, salt and pepper in bowl; pour over beef rolls. marinate 1
hour in refrigerator, turning occasionally. To serve, cut each beef roll
crosswise into 1 1/2inch pieces, spooning marinade over beef rolls.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini