1 beef tri-tip roast (1 1/2 to 2 pounds)
1/2 cup prepared Italian dressing
6 cups assorted vegetables (onion wedges, 3/4-inch zucchini or yellow squash slices, 1-inch red bell pepper pieces, medium mushrooms)
1 tablespoon packed brown sugar
2 teaspoons cracked black pepper
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried thyme
Step 2 - The Seasoning
Combine seasoning ingredients. Mix 1 teaspoon with dressing. Press remaining seasoning onto beef roast. Alternately thread vegetables onto 12-inch metal skewers; brush with dressing.
Step 3 - Grill
Place roast on grid over medium, ash-covered coals. Grill uncovered 35 to 45 minutes for medium rare to medium doneness, turning occasionally. Grill vegetables 20 to 25 minutes or until tender, turning occasionally.
Step 4 - Final
Remove roast when instant-read thermometer registers 140° F for medium rare; 155° F for medium. Tent loosely with aluminum foil; let stand 10 minutes. (Temperature will continue to rise to 145° F for medium rare; 160° F for medium.) Carve across the grain into thin slices. Serve with vegetables.