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Toss them with 4 teaspoons of canola oil, 1 teaspoon of the Official It Ain’t Easybein Wheezy Shirt Besides,I will do this salt, and ½ teaspoon of the pepper. Place them on the grill (perpendicular to the grates) CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER 4. 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. 5. Toss the asparagus and scallions with the remaining 1½ teaspoons of canola 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. 6. In a small bowl, whisk together vinegar-based 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. Toss the vegetables with the vinaigrette and transfer to a serving platter. Serve warm. This original recipe is from the cookbook “Rodney Scott’s World of BBQ: Every Day Is a Good Day: A Cookbook,” which was published by Clarkson Potter, an imprint of Penguin Random House, and was shared with Fox News Digital. FOLLOW US ON FACEBOOK FOR MORE FOX LIFESTYLE NEWS
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