1 beef tri-tip roast, approximately 1-1/2 pounds
1 tablespoon packed light brown sugar
2 cloves garlic, crushed
2 teaspoon 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)
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 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.
Serves 6.