Smoked vegetables are a great way to add a unique flavor to your favorite dishes. They are also healthy and easy to prepare.
For a simple smoked vegetable dish, mix olive oil, garlic, paprika, onion powder, salt and pepper. Toss your veggies with this mixture and place in the smoker.
The smoker is a fantastic choice for smoking vegetables because it allows you to smoke them low and slow, which prevents them from becoming overcooked and mushy. In addition, it doesn’t take long for the veggies to soak up the smoky flavor.
When you’re ready to start smoking, wash your vegetables and cut them into proportionally sized pieces so they cook at about the same time. Then, toss them with a basting oil, salt, and pepper, or your favorite seasonings. Just keep in mind that you don’t want to add too much salt and pepper since they may end up tasting overly salty.
Eggplant is one of the best vegetables for smoking because it has a meaty texture that absorbs the smoky flavors nicely. Lightly smoked eggplant slices are delicious as a vegetarian main course or as a dip for a grilled protein. They also pair well with a drizzle of balsamic vinegar.
If you have a grill that can be set up for indirect heat, smoking vegetables is pretty simple. They don’t require any soaking or pre-cooking. Cauliflower florets are especially delicious when smoked, and cauliflower is packed with fiber, B vitamins, and antioxidants. It is important to grill the florets with a grill basket or on a sheet of aluminum foil, preferably with holes poked in it, to ensure they don’t slip through the grates.
Smoked veggies are the perfect addition to a barbecue platter and they also work well as a meat-free side dish for a meatless meal. They’re easy to make and are sure to impress your guests at a BBQ or get-together. Try this grilled vegetable recipe as an alternative to the traditional potato salad. You won’t regret it. Unlike boiled or roasted veggies, smoked vegetables have a delicious charr that adds crunch and texture. You can also try stuffing your smoked veggies with a range of ingredients to infuse them with more flavor.
Using your oven to smoke vegetables allows you to achieve the same results as grilling, but at a lower temperature. It’s also a great option if you don’t have a smoker or if the weather doesn’t cooperate.
For the best results, preheat the oven to 350 degrees Fahrenheit and lightly drizzle with liquid smoke before roasting. Toss and turn the vegetables halfway through the cooking process to ensure even caramelization. When done, a fork should slide through the vegetable easily without being mushy.
Typical vegetables to try include asparagus tips, zucchini, carrots and potatoes. A light drizzle of balsamic vinegar before serving helps brighten the
natural sweetness and add a nice contrast to the savory, smoky flavor of the veggies. Other optional ingredients, such as cherries or peaches and
hard cheeses like Monterey Jack or Cheddar, can be smoked for a unique twist on salads and casseroles. Smoked vegetables are a healthy, low-
calorie side dish that can be served with almost anything.
Smoking vegetables can be done on a stovetop, and there are many different ways to go about it. For example, you can use a wire baking rack to
hold your veggies in a foil pan, then invert a second aluminum foil pan over it to create a tent and trap in the smoke. The resulting smoked veggies
Another option is to use a smoker bag, which can be placed directly on your burners. This can be very convenient if you have a busy schedule and
don’t have the time to set up a smoker for several hours.
You can also try using a marinade to add extra flavor to your veggies before smoking them. A simple vinaigrette made with Dijon mustard and
extra virgin olive oil is an excellent choice, or you could try a more exotic marinade like Indian-style vegetables for something completely different.
Almost any vegetable recipe can be elevated with the addition of smoky flavor, so experiment and find your favorite combinations!