I hope you’ve all enjoyed June’s Black Authored Cookbook series! In July, we’ll be doing a new series on some of my favorite grilled salad recipes. To close out the June series and kick off the new one, today’s blog post is dedicated to the exceptionally talented Rodney Scott and his mouthwatering Grilled Vegetable Salad recipe.
Pitmaster and restaurant owner Rodney Scott has come a long way since he barbecued for the first time at 11 years old. Over the last 25 years, Scott has become a well-known and highly respected pro in the BBQ world, even winning the Outstanding Chef Southeast award from the James Beard Foundation.
Today, I’m giving you a little back story on Chef Scott’s BBQ-inspired cookbook, Rodney Scott’s World of BBQ, and then sharing one of my favorite recipes from the book to segue into our grilled salad series. Stay tuned to learn all about Charleston’s BBQ king!
Rodney Scott’s World of BBQ by Rodney Scott
Born with barbecue pumping through his veins, Rodney Scott has been a major voice in the BBQ world for over four decades. His first cookbook, Rodney Scott’s World of BBQ, was published in March 2021 and seamlessly blends mouthwatering barbecue recipes with poignant essays on growing up in the South. If you’ve ever wanted to whip up finger-licking BBQ dishes, this cookbook promises to give you a helping hand.
From smoked chicken wings and spare ribs to hush puppies and banana pudding, Rodney Scott’s cookbook offers easy-to-follow recipes for everything you could possibly need to host an incredible barbecue for friends and family. What’s unique about this book is that it’s not just a cookbook, it’s also a powerful and uplifting story that celebrates Scott’s heritage and speaks to how far hope and hard work can take you.
Grilled Vegetable Salad Recipe – Rodney Scott
If you’ve never enjoyed a grilled vegetable salad before, then you have been missing out, my friend! Rodney Scott’s version is made with a wide array of fresh veggies like bell peppers, carrots, asparagus, and squash. He recommends heading to the farmer’s market to pick up the freshest vegetables you can find—it makes a difference.
By grilling the vegetables, you get a beautiful char on them that enhances the natural flavors while adding a sumptuous smokiness to the mix. Once you’ve charred your veggies to perfection, you’ll toss them in Rodney’s homemade vinaigrette, which he provides the recipe for as well.
This Grilled Vegetable Salad recipe is super easy to make since the grill does most of the work and the flavors are absolutely amazing. If you try just one grilled salad this summer, make it this one!
Best Grilled Vegetable Salad Tips for Success
Here are a few of my top tips to help you achieve the best grilled vegetable salad:
- Feel free to use any of your favorite vegetables that would work well on the grill. Just make sure to opt for the freshest ones you can find, whether you’re shopping at a farmer’s market or your local grocery store.
- If you don’t have the ingredients to make the Rib Rub that Rodney recommends using, you can season your vegetables simply with salt and pepper.
- Be sure to give your salad a few minutes to cool down slightly before serving, then serve it warm.
- By adding the vinaigrette to the veggies while they’re hot, the flavors infuse really beautifully and make for an even more delicious salad.
- For added flavor and freshness, feel free to add fresh herbs like parsley, chives, thyme, or cilantro.
More Amazing Vegetable Recipes
- Crispy Brussels Sprouts with Blackberry Reduction
- Vegan Candied Brussels Sprouts
- Moroccan-Spiced Carrot & Radish Salad
- Garlic & Sea Salt Carrot Fries
- 1 large red bell pepper
- 3 tablespoons canola oil
- 2½ teaspoons Diamond Crystal kosher salt
- ¼ teaspoons freshly ground black pepper
- 1 bunch baby carrots tops trimmed (real baby carrots, not those weird little things that aren’t even shaped like carrots)
- 1 medium yellow squash quartered lengthwise and then halved crosswise
- 1 medium zucchini cut into 12-inch rounds
- 1 bunch asparagus woody ends snapped off
- 1 bunch scallions root ends trimmed
- ½ cup Rodney’s Vinaigrette
- 1 teaspoon Rib Rub
- 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 1/4 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. Remove the pepper from the bag and use a spoon or gloved finger 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 the salt, and ½ teaspoon of the 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, 1/2 teaspoon of the salt, and 1/4 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 teaspoons oil, ½ teaspoon salt, and 1/4 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 to a serving platter. Sprinkle with the rib rub and serve warm.
*Nutrition information is a rough estimate.
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