Corned Beef Roulade with Herb-Infused Cream Cheese and Roasted Vegetable Medley

Begin by preheating your oven to 375°F. Next, lay out the corned beef slices on a clean surface, slightly overlapping them to form a rectangle.

In a mixing bowl, combine the cream cheese, fresh dill, chives, and lemon zest, stirring until well blended.

Spread the herb-infused cream cheese mixture evenly over the corned beef slices. Carefully roll the corned beef from one end to the other, creating a tight roulade.

Secure the roulade with kitchen twine or toothpicks to hold its shape. Place the roulade seam-side down in a baking dish.

In a separate bowl, toss the diced bell peppers, zucchini, and red onion with olive oil, salt, and pepper.

Arrange the vegetables around the roulade in the baking dish. Cover the dish with aluminum foil and bake for 25 minutes.

After 25 minutes, remove the foil and bake for an additional 15 minutes, allowing the roulade to brown slightly.

Once cooked, remove the roulade from the oven and let it rest for 10 minutes before slicing. Serve the sliced roulade on a platter, garnished with fresh herbs and accompanied by the roasted vegetable medley for a beautiful presentation.