1 beef Tri-Tip Roast (1-1/2 to 2 pounds)

1 tablespoon olive oil

12 small red-skinned potatoes, halved

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2 medium red, yellow or green bell peppers, cut into eighths

2 medium sweet onions, cut into 1-inch wedges

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Seasoning:

2 teaspoons minced garlic

1 teaspoon dried rosemary leaves

1/2 teaspoon salt

1/4 teaspoon black pepper

Heat oven to 425°F.

Combine seasoning ingredients; press 1/2 onto beef Tri-Tip Roast.

Combine remaining seasoning with oil and vegetables in large bowl; toss.

Place roast on rack in shallow roasting pan.

Place vegetables around roast.

Do not add water or cover.

Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness.

Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium.

Transfer to board; tent with foil.

Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

Meanwhile increase oven temperature to 475°F.

Remove peppers. Continue roasting potatoes and onions 10 minutes or until tender and lightly browned.

Carve roast across the grain. Serve with vegetables.