Peppery Beef Tri-Tip Roast with Skewered Vegetables Roasts

Ingredients

• 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

Instructions

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.

Nutritional Information

Nutrition Info per serving:  (1 serving, 6 oz.) 201 calories; 8 g fat (2 g saturated fat; 2 g monounsaturated fat); 53 mg cholesterol; 431 mg sodium; 7 g carbohydrate; 0.9 g fiber; 24 g protein; 4 mg niacin; 0.3 mg vitamin B6; 1.2 mcg vitamin B12; 2.5 mg iron; 29.7 mcg selenium; 4.1 mg zinc.