Healthy eating: Garden Grill Tri-Tip |

Healthy eating: Garden Grill Tri-Tip

school lunch with a sandwich, fresh fruits, crackers and juice

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

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Salt and ground black pepper


1/3 cup olive oil

1/3 cup dry white wine

2 tablespoons fresh lemon juice

1 tablespoon minced garlic

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. Remove 1/4 cup of reserved marinade for ratatouille; set aside. Toss vegetables (except tomatoes) with remaining marinade. Remove roast from marinade; discard marinade. Place roast in center of grill 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 degrees) to medium (160 degrees) 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. Remove roast when instant-read thermometer registers 135 degrees for medium rare; 150 degrees for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees for medium rare; 160 degrees for medium). Meanwhile, cut grilled vegetables into 1-inch pieces. Combine vegetables, tomatoes, basil and reserved 1/4 cup marinade in a large bowl; toss to coast. Carve roast diagonally across the grain into thin slices. Season roast and ratatouille with salt and black pepper, as desired. Serve roast with ratatouille. Serves 8

Submitted by Jo Stanko and adapted from

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