Prep 15 mins
Cook 4 hrs
Having grilled vegetables before I thought smoking them might be good as well. This is a base recipe and any combination of vegetables can be used.
- 2 zucchini, sliced in 3/4-inch-thick disks
- 2 yellow squash, sliced in 3/4-inch-thick disks
- 1 medium red onion, cut into wedges
- 1 red pepper, seeded and cut into strips
- 6 small red potatoes, cut into chunks
- 1⁄3 cup extra virgin olive oil
- 1⁄4 cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- Vinaigrette: In a bowl combine olive oil, balsamic vinegar, Dijon mustard, salt, pepper and whisk until all is well blended.
- Vegetables: Place all the vegetables in a 8-by-12-inch casserole dish.
- Pour the balsamic vinaigrette over the vegetables and toss, making sure the vegetables are well coated.
- Put the dish of vegetables in a 225°F smoker for about 4 hours.
- These can also be baked in a 350°F preheated oven for about 45 minutes.
What a yummy veggie dish...I wasn't sure how the family was going to react so only made half a recipe...well I should have made more...I used a dark balsamic vinegar...that may be why my veggies were on the dark side...I cooked it in the oven and omitted the potatoes...made for Papa D's Cook-a-thon...you will be missed...RIP
I agree with the other poster that all you taste is smoke. The peppers were awful. The squash was okay but you definitely couldn't eat very much. The potatoes didn't cook all the way through - probably need more liquid. I've seen other recipes that smoke the veggies for a short period and then finish them by grilling. I'll probably try that route next time.
We just weren't a fan at all. The only taste that we got was smoke. This recipe wasn't bad as much as it was just boring.