recipe / #grilledtritiprecipe

Grilled Tri Tip Roast with Caponata and Naan

Makes 4 servings

1 (2 1/2 to 3-pound) Fantasma's Finest Tri-Tip Roast

R Butts R Smokin' Honey Chipotle BBQ Seasoning (available at our retail store)

2 red bell peppers, cored and sliced in half

2 orange bell peppers, cored and sliced

1 zucchini, sliced in planks

1/2 eggplant, sliced in planks

Olive oil, for grilling

A splash of dark balsamic vinegar

1 teaspoon caper, rinsed, if desired

4 pita or naan

Preheat the grill to high or about 500° F. Rub the tri tip liberally with the rub on both sides and sear 5 minutes on each side. Move roast to the cool side of the grill and allow to continue to cook until it reaches an internal temperature of 140° F. on an instant-read thermometer. Remove from the grill and tent with foil for 10 minutes. Slice meat against the grain.

Brush vegetables with olive oil. Grill the vegetables and remove from the grill and allow to cool slightly. Chop the vegetables and add to a mixing bowl. Combine vegetables with oil, vinegar, and capers.