Peppery Beef Tri-Tip Roast with Skewered Vegetables

Ingredients:
  • 1 beef tri-tip roast, approximately 1 1/2 pounds
  • 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)
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Preparation:

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 6 (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.

Servings: 6
Source:
Submitted by: Recipe Group Member
Date:






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