Smoked Vegetables

Photos by Mary Oswald

Photos by Mary Oswald

When creating this recipe, we used a variety of tomatoes, cherry tomatoes, bell peppers (no seeds or membranes), red onion, zucchini, broccoli, cabbage, Brussels sprouts and cauliflower. Get creative and use the bounty of the summer. Any combination works!
smoked-toms2

Yield:8 servings

Wood chips for smoker
4 cups assorted vegetables*, rinsed and cut into large, evenly sized pieces
½ cup extra-virgin olive oil
Salt and pepper, to taste

Prepare smoker with hickory or apple chips and heat to 250°. Line baking sheet(s) with foil. Add vegetables to baking sheets in a single layer and drizzle with oil. Sprinkle with salt and pepper and stir to coat. Place baking sheets in smoker and close tightly.

Smoke for at least 45 minutes for a lighter flavor or up to 60 minutes for caramelized onions and a deep, smoky flavor, adding wood chips as necessary.

Carefully remove from smoker and cool slightly. If not serving immediately, store in refrigerator for up to one week.

Smoked vegetables can be used in casseroles, salsas or soups, or served alone as a side dish.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

Comments are closed.

Facebook

Twitter