Italian Beef and Roasted Vegetable Sandwiches

Ingredients

• 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
• 1 tablespoon chopped fresh thyme, divided
• 2 cloves garlic, minced
• 2 medium red and/or yellow bell peppers, cut into strips
• 2 cups red and/or yellow grape tomatoes, cut in half
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 1/3 cup reduced-fat mayonnaise
• 2 tablespoons refrigerated basil paste or chopped fresh basil leaves
• 6 crusty rolls, split, toasted
• 1/3 cup shredded reduced-fat mozzarella cheese
• 2 cups baby arugula or spinach