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Smoked Vegetables

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“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.”
READY IN:
4hrs 15mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 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
  • balsamic vinaigrette
  • 78.78 ml extra virgin olive oil
  • 59.14 ml balsamic vinegar
  • 9.85 ml Dijon mustard
  • 1.23 ml salt
  • 0.61 ml pepper

Directions

  1. Vinaigrette: In a bowl combine olive oil, balsamic vinegar, Dijon mustard, salt, pepper and whisk until all is well blended.
  2. Vegetables: Place all the vegetables in a 8-by-12-inch casserole dish.
  3. Pour the balsamic vinaigrette over the vegetables and toss, making sure the vegetables are well coated.
  4. Put the dish of vegetables in a 225°F smoker for about 4 hours.
  5. These can also be baked in a 350°F preheated oven for about 45 minutes.

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