Ingredients
Scale
4 cups mixed vegetables (bell peppers, zucchini, mushrooms, onions, sweet potatoes, asparagus)
2 tbsp olive oil
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne (optional)
1 tbsp balsamic vinegar or lemon juice
Instructions
- Prepare the vegetables:Wash and chop the vegetables into even-sized pieces. In a large bowl, toss them with olive oil, smoked paprika, garlic powder, onion powder, salt, pepper, and optional cayenne. Finish with balsamic vinegar or lemon juice.
- Preheat the smoker:Set your smoker or pellet grill to 225°F (107°C). Use applewood, cherry, or pecan wood for a balanced, mild smoke that complements vegetables.
- Smoke the vegetables:Arrange seasoned vegetables in a single layer on a smoker tray or grill mat. Smoke for 45 minutes to 1 hour, stirring occasionally. Optionally, place a water pan in the smoker to retain moisture.
- Finish and serve:Drizzle smoked vegetables with balsamic glaze or lemon juice. Garnish with fresh herbs and serve as a side, in tacos, bowls, or salads. For a crispier texture, finish with 5 minutes of high heat.
Notes
Avoid using strong woods like mesquite or hickory as they can overpower the vegetables. Slice root vegetables thinner for even cooking. Use a smoker tray or grill mat to prevent small pieces from falling through.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Smoking
- Cuisine: American BBQ
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg