Garden Grill Tri-Tip

Directions:

1. Combine marinade ingredients in small bowl.
2. 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.
3. Cover and reserve remaining marinade in refrigerator.
4. Remove 1/4 cup of reserved marinade for ratatouille; set aside. Toss vegetables (except tomatoes) with remaining marinade.
5. Remove roast from marinade; discard marinade.
6. Preheat grill to medium.
7. Place roast in center of grid; arrange vegetables (except tomatoes) around roast.
8. Grill roast, covered, 25 to 35 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
9. 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.
10. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium.
11. 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.)
12. Meanwhile, cut grilled vegetables into 1-inch pieces.
13. Combine vegetables, tomatoes, basil and reserved 1/4 cup marinade in large bowl; toss to coat.
14. Carve roast diagonally across the grain into thin slices. Season roast and ratatouille with salt and black pepper, as desired.
15. Serve roast with ratatouille.