Roasted Sun-dried Tomato Beef Tri-tip with Peppers and Sweet Potatoes

Directions:

1. Preheat grill to 425°F.
2. Place Italian dressing, tomatoes and water in blender or food processor container. Cover; process until smooth. Divide mixture evenly into thirds; reserve 2/3 tomato mixture.
3. Combine potatoes and peppers and 1/3 tomato mixture in large bowl; toss to coat. Place on rimmed baking sheet lined with parchment. Set aside.
4. Spread 1/3 tomato mixture evenly onto all surfaces of beef roast. Place roast on vegetables. Do not add water or cover.
5. Grill for 30 to 40 minutes for medium rare; 40 - 50 minutes for medium doneness.
6. Remove roast when instant-read thermometer registers 135° for medium rare; 150° for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20 - 25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium)
7. Increase heat to 475°F. Stir vegetables and return to oven for 15 - 20 minutes or until desired doneness.
8. Carve roast across the grain into slices. Serve with vegetables. Coat all with remaining sauce. Sprinkle with parmesan. Sprinkle with parsley, if desired.