Simple Smoked Vegetables
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Simple Smoked Vegetables
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Smoked vegetables are a delicious side dish for any protein that you are smoking. Depending on the vegetables that you choose, they can be done in as little as twenty minutes.
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Ingredients
- 1 small summer squash
- 1 small zucchini
- 1 small eggplant
- ½ small onion
- 1 red bell pepper
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper to taste
- Optional Spices see notes.
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Instructions
- Slice the squash and eggplant into ½-inch thick rounds. Remove both ends of the onion. Remove the skin. Cut onion into wedges. Cut the bell pepper into chunks after removing the seeds.
- Place all of the prepared veggies in a large bowl. Drizzle them with the olive oil. Add the spices. Mix well so everything is coated lightly.
- Smoke the vegetables at 350°F for 30-45 minutes until slightly caramelized and tender. If you are smoking at a lower temperature, see notes below.
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Notes
- Vegetables That are Good to Smoke
- Pro Tips
- Bell Peppers: Choose your favorite color peppers or do several different colors.
- Onions: Large sweet white or red onion or Vidalia onions are the most flavorful onions when smoked.
- Eggplant: Any color of eggplant will work.
- Squash: Yellow squash and zucchini are both delicious.
- Celery: Use larger celery sticks to smoke.
- Asparagus: Just trim off the cut end.
- Green Beans and Yellow Beans: Fresh beans are a delicious choice.
- Corn on the Cob: Fresh corn on the cob smokes beautifully. If you are serving mixed vegetables,
- Mushrooms: Mushrooms are especially tasty when they are smoked.
- Tomatoes: Sliced standard tomatoes or cherry tomatoes are good choices but they will take only half the time of the squash or peppers.
- Carrots: Carrots are delicious smoked but will take more time than the veggies listed above. Either blanche them first, or put them in the smoker earlier.
- Beets: Fresh baby beets are an excellent choice. Slice them thinly and blanch them.
- Potatoes: Just like the carrots, potatoes will need to be par-boiled or put in the smoker early. You can smoke them peeled or with the skins on.
- Broccoli: Broccoli will not take as long as the carrots and potatoes, but longer than the others above.
- Cauliflower: It’s same as the broccoli, it will take longer, but not as long as carrots or potatoes.
- Cabbage: Cut the cabbage into wedges. The wedges of cabbage can be brined first.
- Par cook/ blanch vegetables that will take longer to cook.
- Cut carrots and beets into thin sticks or round medallions. Blanche for 4-5 minutes in boiling water. Cool in an ice bath. Dry them well. Add them to the rest of your vegetables and smoke.
- Cut Cauliflower and Broccoli into small florets. Blanch in boilng water 3-4 minutes. Cool in an ice bath. Dry them well. Add them to the rest of your vegetables.
- Cook the vegetables for about 30-45 minutes at 350°F hour until they are caramelized and al dente tender.
- If you are cooking them alongside your protein at a lower temperature, they will take closer to one hour. You may also want to finish them on a hot grill briefly to caramelize the edges.
Nutrition Information
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Calories
54kcal
(3%)
Carbohydrates
8g
(3%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Sodium
198mg
(8%)
Potassium
330mg
(9%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
718IU
(14%)
Vitamin C
34mg
(38%)
Calcium
17mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 54 kcal
% Daily Value*
| Calories | 54kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 198mg | 8% |
| Potassium | 330mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 718IU | 14% |
| Vitamin C | 34mg | 38% |
| Calcium | 17mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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