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Simple Smoked Vegetables

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 54 kcal
Course: Side Dish
Cuisine: American

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.

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.

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

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

% 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.