Peppery Beef Tri-tip with Skewered Vegetables

This dish is quite stunning from start to tasty finish, so let the compliments to the chef begin!

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Step 1 - Gather Ingredients

1 beef tri-tip roast (1 1/2 to 2 pounds)
1/2 cup prepared Italian dressing
6 cups assorted vegetables
(onion wedges, 3/4-inch zucchini or yellow squash slices, 1-inch red bell pepper pieces, medium mushrooms)

Seasoning:
1 tablespoon packed brown sugar
2 teaspoons cracked black pepper
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried thyme

Step 2 - The Seasoning

Combine seasoning ingredients. Mix 1 teaspoon with dressing. Press remaining seasoning onto beef roast. Alternately thread vegetables onto 12-inch metal skewers; brush with dressing.

Step 3 - Grill

Place roast on grid over medium, ash-covered coals. Grill uncovered 35 to 45 minutes for medium rare to medium doneness, turning occasionally. Grill vegetables 20 to 25 minutes or until tender, turning occasionally.

Step 4 - Final

Remove roast when instant-read thermometer registers 140° F for medium rare; 155° F for medium. Tent loosely with aluminum foil; let stand 10 minutes. (Temperature will continue to rise to 145° F for medium rare; 160° F for medium.) Carve across the grain into thin slices. Serve with vegetables.

Servings: 6-8
Time: 45 minutes