Get ready to elevate your vegetable game with a mouthwatering technique that will turn ordinary produce into a smoky, flavor-packed sensation! Imagine tender, perfectly charred vegetables infused with rich, woody aromas that will make your dinner guests wonder if you've secretly trained as a professional chef. This smoked vegetable recipe isn't just a side dish—it's a culinary adventure that transforms humble ingredients into a gourmet experience that will have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 bell pepper
- 1 zucchini
- 1 yellow squash
- 1 red onion
- 2 tablespoons olive oil
- Salt and pepper to taste
- Herbs (such as thyme or rosemary) to taste
Instructions
- Prepare your smoker or grill by preheating it to a temperature between 225-250°F (107-121°C). If using a charcoal grill, set it up for indirect heat and add wood chips for smoking.
- Wash all vegetables thoroughly under cool running water. Pat them dry with clean paper towels.
- Slice the bell pepper into thick rings, approximately 1-inch wide. Cut zucchini and yellow squash lengthwise into half-inch thick planks. Slice red onion into quarter-inch thick rings, keeping the rings intact.
- In a large mixing bowl, drizzle olive oil over the prepared vegetables. Toss gently to ensure even coating.
- Season the vegetables generously with salt, pepper, and chosen herbs. Massage the seasonings lightly to distribute evenly.
- Arrange the vegetables on the smoker or grill grates, ensuring they are not overcrowded and have space between them for smoke circulation.
- Place the vegetables on the cooler side of the grill or in the indirect heat zone. Close the lid to maintain consistent temperature and smoke.
- Smoke the vegetables for approximately 35-40 minutes, turning them once halfway through cooking to ensure even smoking and prevent burning.
- Check vegetable doneness by testing with a fork. They should be tender but still have a slight firmness and show beautiful smoke marks.
- Remove vegetables from the smoker or grill and let them rest for 5 minutes before serving to allow flavors to settle.
- Optional: Drizzle with additional olive oil or fresh herbs before serving for enhanced flavor.
Tips
- Wood Chip Selection: Choose mild woods like apple or cherry for a subtle smoky flavor that complements vegetables without overpowering them.
- Temperature Control: Maintain a consistent low temperature between 225-250°F to ensure even smoking and prevent burning.
- Vegetable Prep Matters: Cut vegetables into similar-sized pieces to ensure uniform cooking and smoking.
- Don't Overcrowd: Leave space between vegetable pieces to allow smoke to circulate and create that perfect smoky flavor.
- Experiment with Herbs: Try different herb combinations like thyme, rosemary, or oregano to customize your smoke profile.
- Oil Coating Tip: A light olive oil coating helps seasonings stick and promotes beautiful caramelization.
- Rest Period: Always let smoked vegetables rest for a few minutes after cooking to allow flavors to settle and intensify.
Nutrition Facts
Calories: 50kcal
Carbohydrates: 6g
Protein: 1g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
