Peppery Beef Tri-Tip Roast with Skewered Vegetables

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Peppery Beef Tri-Tip Roast with Skewered Vegetables
Easy summer entertaining calls for great grilled beef dishes like this!

Prep: 15 minutes
Cook: 30 minutes
Servings: Serves 6

1 beef tri-tip roast, approximately 1-1/2 lbs.

1 Tbsp. packed light brown sugar

2 cloves garlic, crushed

2 tsp. cracked black pepper

1/2 tsp. each dried thyme leaves and salt

1/2 cup bottled Italian dressing

6 cups assorted vegetables for grilling, such as:

medium yellow summer squash or zucchini (cut into 3/4 inch slices),

red bell pepper (cut into 1 inch squares),

large mushrooms, small onion (cut into 6 wedges)

Peppery Beef Tri-Tip Roast with Skewered Vegetables

	Combine brown sugar, garlic, pepper, thyme and salt, mixing well. Combine 1 tsp. of spice mixture with Italian dressing; reserve. Rub remaining spice mixture evenly over surface of roast.
	Place roast on grid over medium ash-covered coals. Grill 25 to 30 minutes, turning frequently.
	Meanwhile thread vegetables on each of six, 12-inch skewers. Brush vegetables with dressing mixture. Place vegetables on grid; grill 20 to 25 minutes or until vegetables are tender, turning occasionally.
	Remove roast and vegetables from grill; tent with foil and let roast stand 10 minutes for easier carving. Carve roast across the grain into thin slices; serve with grilled vegetables.

299 calories; 27 g protein; 16 g fat; 12 g carbohydrate; 3.7 mg iron; 392 mg sodium; 76 mg cholesterol.

Need help with this recipe? Go to: Grilling