Grilled Brisket with Roasted Vegetables

Ingredients:

• 3 pounds beef brisket
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon chili flakes
• 1 red bell pepper, chopped
• 1 zucchini, sliced into half-moons
• 1 yellow squash, sliced into half-moons
• 1 red onion, quartered
• 2 cups baby carrots
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped

Directions:

1. Preheat grill to medium-high heat, about 375°F (190°C).
2. In a small bowl, combine smoked paprika, garlic powder, onion powder, black pepper, salt, and chili flakes to make a dry rub.
3. Rub the brisket evenly with olive oil, then coat it with the dry rub mixture. Let it rest at room temperature for 20 minutes.
4. In a large bowl, toss the chopped bell pepper, zucchini, yellow squash, red onion, and baby carrots with olive oil, balsamic vinegar, rosemary, thyme, salt, and pepper.
5. Place the brisket on the grill and sear for 5-7 minutes per side until nicely browned.
6. Reduce heat to medium or move brisket to indirect heat and cover grill. Cook for 1.5 to 2 hours, flipping halfway, until internal temperature reaches 195°F (90°C) and meat is tender.
7. While the brisket cooks, spread the vegetables on a grill-safe pan or foil and grill for 15-20 minutes, turning occasionally, until vegetables are tender and slightly charred.
8. Remove brisket from grill and let rest for 15 minutes before slicing against the grain.
9. Serve sliced brisket alongside the grilled vegetables.