Lemon-Garlic Grilled Beef Tri-Tip Roast with Vegetables

Directions:

1. Combine marinade ingredients in small bowl. Place beef Tri-Tip Roast and marinade in food-safe plastic bag; turn roast to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning occasionally.
2. Remove roast from marinade; discard marinade. Pat dry with paper towel.
3. Preheat grill to medium-high and configure for indirect cooking.
4. When grill is hot (10 to 15 minutes), place roast directly above flames.
5. Cover and sear all sides of roast, approximately 8 minutes each. Move roast to unlit area on grid.
6. Cover and cook 14 to 16 minutes until medium rare (135°F) to medium (150°F) doneness, turning occasionally.
7. Place vegetables directly above flames. Cover and cook corn 15 to 20 minutes; asparagus 7 to 11 minutes and onions 11 to 15 minutes or until tender, turning occasionally.
8. Remove roast. Let roast stand 5 to 10 minutes. (Temperature will continue to rise about 5°F to 10°F to reach 145°F for medium rare; 160°F for medium.
9. Carve roast against the grain into 1/4-inch slices; season with 1 teaspoon lemon pepper.
10. Sprinkle remaining 1 teaspoon lemon pepper over vegetables; toss gently.
11. Season roast and vegetables with salt and pepper, as desired.