Heat your grill on high heat. Season the roast on all sides with salt and pepper. Grill on each side until your meat thermometer reads a bit lower than your desired internal temperature. Remember that the roast will continue to cook as it rests, so take care not to overcook it. A 2-pound medium-rare roast will need to be cooked for approximately 25 to 30 minutes on your grill, but again, please rely on your meat thermometer.

Place the crushed garlic, olive oil, and rosemary on a tray, and place the roast on it. Keep in a warm place or cover with foil while the vegetables cook. The olive oil, combined with the resting juices of the meat and the perfume of the garlic and rosemary, makes a wonderful sauce.

A drizzle of honey, just about a teaspoon or 2 Combine all ingredients in a small mixing bowl and whisk until thoroughly combined. Give it a taste. It should be bright with acidity and have a pleasant bitterness from the rind of the lemon and sweetness from the honey. You can also play with the ratios here. If you find it too acidic, add more oil. If you need more acidity, add more lemon juice or a splash of vinegar. Feel free to use spices, too, like a pinch of cumin. This recipe makes more than you’ll need but will keep in the fridge for a couple of weeks.

Spread the vegetables on a baking sheet, drizzle with a little olive oil, and season with a few pinches of salt and pepper. The leeks take the longest to grill and require some resting time, so start those while you’re grilling your protein. Grill the leeks on all sides until the outsides start to char. Rest for 5 to 10 minutes so that the insides steam and become tender.

Grill the beans, onions, and radicchio (either directly on the grill or in a grilling basket) until they’re still crispy but tender with some charred spots, about 2 minutes. Return your vegetables to the baking tray.

To finish, slice the leeks, quarter the onion rounds, cut the green beans in half, and cut off the bits of root holding the radicchio leaves together. Arrange on a platter, leaving space in the middle for the beef. Slice the roast in ¼- to ½-inch slices and place in the middle of the vegetables. Pour the olive oil and meat juices over the top of the beef. Spoon some lemon vinaigrette over the vegetables, sprinkle the crumbled feta and herbs around, and enjoy!