Citrus-Herb Tenderloin with Roasted Peppers & Onion

Ingredients:	4 lbs. well trimmed Beef Tenderloin roast 2 large red bell peppers, cut into 1 inch wedges 2 large yellow bell peppers, but into 1 inch wedges 2 large onions, cut lengthwise into 1/2 inch wedges 1 teaspoon olive oil
Seasoning:	1 Tablespoon grated lemon peel 2 Tablespoons olive oil 2 teaspoons dried thyme leaves
Serving:	Heat oven to 425 degrees. Combine seasoning ingredients, 1 1/4 teaspoon salt and 1 teaspoon coarse ground black pepper; reserve 2 teaspoons for vegetables. Place roast, straight from the refrigerator, fat side up, on shallow rack in roasting pan (do not add water). Insert meat thermometer into thickest part of roast. Press remaining seasonings evenly into surface of beef roast. Roast, uncovered, in oven approximately 50-60 minutes for medium rare to medium. Meanwhile, toss remaining ingredients with reserved seasoning. Spread in 15" x 10" jelly roll pan. Approximately 1 hour before serving, place vegetables in oven. Remove roast when thermometer registers 135 degrees for medium rare, 145 degrees for medium. Tent roast loosely with aluminum foil and let stand 15 minutes. Roast vegetables 15 minutes longer or until tender and lightly browned. Carve roast across the grain when possible; serve with vegetables.