Peppery Beef Tri-Tip Roast with Skewered Vegetable
Category
Entrees - Maindishes
Sub
Category
Grilling
Servings
Makes 6 servings
Ingredients
1 beef tri-tip roast, approximately 1 1/2 pounds
1 tablespoon packed light brown sugar
2 cloves garlic, crushed
2 teaspoons cracked black pepper
1/2 teaspoon 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)
Instructions
Combine brown sugar, garlic, pepper, thyme and
salt, mixing well. Combine 1 teaspoon 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.
Originally Submitted
11/27/2011
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