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Garden Grill Tri-Tip

Tri-Tip Roast takes a dip in a flavorful marinade and then gets grilled alongside a vegetable medley (ratatouille if you're fancy).

  • 1 hr
    15 min
  • 8
    SERVINGS
  • 300
    Cal
  • 24 g
    Protein

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

Cooking:

  1. 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.

  2. Remove 1/4 cup of reserved marinade for ratatouille; set aside. Toss vegetables (except tomatoes) with remaining marinade.

  3. Remove roast from marinade; discard marinade. Place roast in center of grid over medium, ash-covered coals or over medium heat on preheated gas grill; 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.

  4. 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.)

  5. 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.

296 CALORIES

0 % *

4g SAT FAT

0 % DV **

24g PROTEIN

0 % DV

2.1 mg IRON

0 % DV

4.6 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1/6 of recipe: 296 Calories; 153 Calories from fat; 17g Total Fat (4 g Saturated Fat; 11 g Monounsaturated Fat;) 60 mg Cholesterol; 53 mg Sodium; 9 g Total Carbohydrate; 4 g Dietary Fiber; 24 g Protein; 2.1 mg Iron; 7.7 mg NE Niacin; 0.7 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.6 mg Zinc; 27.6 mcg Selenium; 98.4 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, and Choline.

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