by Christian Dashiell 5.23.2022
Ingredients:
- 1 large red bell pepper
- 2 tablespoons canola oil
- 2½ teaspoons Diamond Crystal kosher salt
- 1¼ teaspoons freshly ground black pepper
- 1 bunch baby carrots, tops trimmed (real baby carrots, not the carrot scraps typically sold as baby carrots)
- 1 medium yellow squash, quartered lengthwise and then halved crosswise
- 1 medium zucchini, cut into ½-inch rounds
- 1 bunch asparagus with the woody ends snapped off
- 1 bunch scallions, with the root ends trimmed
- 1 teaspoon Rodney Scott’s Rib Rub (see recipe below)
- ½ cup Rodney Scott’s Vinaigrette (see recipe below)
Directions
Fire up your grill to 400° to 450°F.
In a medium bowl, toss the whole bell pepper with 2 teaspoons of the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Place the whole pepper on the grill. (Keep the bowl for the rest of the vegetables.)
As the pepper chars and blisters, use grilling tongs to turn it frequently so that the pepper gets charred on all sides — this will take 8 to 12 minutes. Remove it from the grill and immediately place it in a small paper or plastic bag.
Close the bag and allow the pepper to steam for at least 5 minutes. Then remove the pepper from the bag and use a spoon to remove the skin. Remove the seeds and stem, cut the roasted pepper into strips, and transfer them to a large bowl.
Place the carrots in the same bowl used to season the bell pepper. Toss them with 4 teaspoons of the oil, 1 teaspoon of salt, and ½ teaspoon of pepper. Place them on the grill (perpendicular to the grates).
Add the squash and zucchini to the bowl you used for the carrots and toss with 1½ teaspoons of the canola oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Once the carrots have been on the grill for 4 to 5 minutes, they should be brown and wrinkled and their thin tips might be almost black. Flip them. Place the squash and zucchini on the grill. Cook for another 5 to 6 minutes.
Toss the asparagus and scallions with the remaining 1½ teaspoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Place the asparagus and scallions on the grill, turning and rotating so that they cook evenly. Once they have a slight char and wrinkled skin, after 6 to 8 minutes,
Begin removing the vegetables as they are done and place them in the bowl with the roasted peppers. Toss the vegetables with the vinaigrette and transfer them to a serving platter. Sprinkle with the BBQ rub and serve warm.
Rodney Scott’s Vinaigrette
Ingredients
- ½ cup Rodney Scott’s BBQ Sauce (see recipe below)
- 2 teaspoons Dijon mustard
- ¾ cup extra-virgin olive oil
- 1 teaspoon Diamond Crystal kosher salt
Directions
In a small bowl, whisk together Rodney’s Sauce and the mustard. While whisking, slowly drizzle in the olive oil to create a creamy emulsion. Add the salt and whisk until it is thoroughly incorporated. Use immediately or store in a screw-top jar in the refrigerator for up to 1 month. Shake vigorously before use. Makes about 1 ¼ cups.
Rodney Scott’s BBQ Sauce
Ingredients
- 4 cups distilled white vinegar
- ¼ lemon, thinly sliced
- 2 tablespoons freshly ground black pepper
- 1 tablespoon plus 1 teaspoon cayenne pepper
- 1 teaspoon crushed red chile flakes
- ½ cup granulated sugar
Directions
In a medium saucepan, warm the vinegar over medium-high heat. After about 5 minutes, when the vinegar reaches 150 degrees on an instant-read thermometer and just before it starts to simmer, add the lemon slices and cook until the lemon peels begin to soften and wilt, about 10 minutes more.
Whisk in the black pepper, cayenne, chile flakes, and sugar and cook, stirring occasionally, until the sugar is completely dissolved and the sauce reaches 190 degrees, about 10 minutes. Remove the pan from the heat and let the sauce cool completely.
Pour the sauce through a strainer and discard the lemon slices. Transfer the sauce to an airtight container and store in the refrigerator for up to 2 months. Makes 4 cups.
Rodney Scott’s Rib Rub
Ingredients:
- ¼ cup Diamond Crystal kosher salt
- 2 tablespoons MSG
- 2 tablespoons freshly ground black pepper
- 2 tablespoons sweet paprika
- 2 tablespoons chili powder
- 2 tablespoons packed light brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ teaspoon cayenne
Directions
Mix all the ingredients in a bowl and place them in an airtight container. Cover and store in a cool, dry place until ready to use. Makes 1 cup.
Recipes downloaded from Fatherly.com.
What I did: I bought 1 pint of BBQ sauce from the original Scott’s BBQ in Hemingway, SC rather than making my own. I used it, with half the salt, to make the vinaigrette. I made the rib rub with half the salt, no MSG, half the pepper, and no cayenne (I have guests who don’t do spicy). Worked just fine