Grilled steak on a bed of garden salad on a white plate.

Garden Grill Tri-Tip

Name: Garden Grill Tri-Tip
Prep time: 2 h
Cook time: 45 min
Yield: 8 Servings
Cuisine: Beef
Ingredients: 1 beef Tri-Tip Roast (about 1-1/2 to 2 pounds); 1 small eggplant, cut crosswise into 1/2 inch thick slices; 2 small red and/or yellow bell peppers, cut lengthwise into quarters; 2 medium yellow squash and/or zucchini, cut lengthwise in half; 1 cup grape tomatoes, cut in half; 1/4 cup lightly packed chopped fresh basil; Salt and ground black pepper; Marinade:; 1/3 cup olive oil; 1/3 cup dry white wine; 2 tablespoons fresh lemon juice; 1 tablespoon minced garlic

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 4 servings
Prep Time: 15 - 120 minutes
Cook Time: 30 - 50 minutes

Ingredients:

1 beef Tri-Tip Roast (about 1-1/2 to 2 lb)
1 small eggplant, cut crosswise into 1/2 inch thick slices
2 small red and/or yellow bell peppers, cut lengthwise into quarters
2 medium yellow squash and/or zucchini, cut lengthwise in half
1 cup grape tomatoes, cut in half
1/4 cup lightly packed chopped fresh basil
Salt and ground black pepper

Marinade:

1/3 cup olive oil
1/3 cup dry white wine
2 tbsp fresh lemon juice
1 tbsp minced garlic

Directions:

Combine marinade ingredients in small bowl.
Place beef roast and 1/3 cup marinade in food-safe plastic bag; turn roast to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning occasionally.
Cover and reserve remaining marinade in refrigerator.
Remove 1/4 cup of reserved marinade for ratatouille; set aside. Toss vegetables (except tomatoes) with remaining marinade.
Remove roast from marinade; discard marinade.
Preheat grill to medium.
Place roast in center of grid; arrange vegetables (except tomatoes) around roast.
Grill roast, covered, 25 to 35 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Grill eggplant and bell peppers 7 to 11 minutes; zucchini and yellow squash 8 to 12 minutes (on gas grill, eggplant 6 to 8 minutes; bell peppers, zucchini and yellow squash 7 to 11 minutes) or until tender, turning occasionally.
Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium.
Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Meanwhile, cut grilled vegetables into 1-inch pieces.
Combine vegetables, tomatoes, basil and reserved 1/4 cup marinade in large bowl; toss to coat.
Carve roast diagonally across the grain into thin slices. Season roast and ratatouille with salt and black pepper, as desired.
Serve roast with ratatouille.