Peppery Beef Tri-Tip With Skewered Vegetables

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Beef Board Recipes


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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

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