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There's nothing quite like the smoke flavor that wafts from a pellet grill or smoker. Let's make an easy smoked vegetable recipe that will surely be a perfect addition to your favorite main dish or even stand as a beautiful dish on its own. So let's fire up those grills and start smoking!
Chef's note · Zucchini, squash, and tomatoes go on last. They cook in half the time of everything else, and mushy squash is how a good tray of smoked vegetables gets ruined.
Technically you can make this recipe with whatever type of smoker you have. Whether it's an Electric smoker, classic Weber, or gas grill with a smoker box, the recipe will work out great. We love our pellet smoker, so we created this recipe specifically with them in mind. Regardless of your equipment, you can infuse tons of smoky flavor into your vegetable recipes and your culinary experience to a whole new level.
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🛒 Ingredients
- Broccoli
- Cauliflower
- Bell Pepper
- Red Onion
- Baby Portabella Mushrooms
- Baby Carrots - or whole carrots peeled and chopped
- Wegman's Basting Oil - see notes for substitution
- Kosher Salt
- Fresh Ground Black Pepper
- Parmesan Cheese - optional for garnish
Firstly, hit the grocery store (or your garden) to gather your vegetables of choice. I recommend a variety to add flavor and color dynamic. We always have bell peppers, red onions, broccoli, and carrots around so that's generally our base and then we supplement with whatever else we are in the mood for. That means mushrooms for my husband and cauliflower for my father-in-law.
We love using Wegmans Basting Oil as our primary oil in this recipe. This is not a paid partnership! I literally have my mother-in-law drive it down from Maryland for me since we moved. It's made with high-quality sunflower and/or canola oil, which is infused with parsley, thyme, and garlic.
If you don't have a Wegman's nearby, you can order it online or make your own by mixing ½ cup of olive oil, ½ teaspoon dried parsley, ½ teaspoon dried thyme, and ¼ teaspoon of garlic powder.
📖 Instructions
Begin by washing your vegetables and cutting them into even-sized pieces. This ensures an even cooking time. Place them in a large bowl.
Add your basting oil (or your olive oil and herb oil), salt & pepper, and toss until evenly coated. We keep the seasoning simple on purpose so the smoky flavor can shine.
However, if you are looking for a smoky spicy pop, add a ¼ teaspoon of chipotle powder as well. Move everything over to a parchment or foil-lined baking sheet and you are ready to head to the smoker!
Here at Tabetha's Table, we have a Camp Chef pellet-style smoker (which we love). We used a Hickory Blend of pellets for this recipe, but almost any flavor will do.
Smoking Your Vegetables
We suggest smoking your veggies at around 350 degrees for around 30 minutes or until fork tender. The exact cooking time will depend on the size of your vegetable pieces (larger pieces take longer). You'll know the vegetables are done when they are tender and have a nice smoky flavor.
Keep in mind vegetables like baby carrots might be smaller, but take just as long to cook as bigger pieces of say, broccoli. Big pieces of carrots and big pieces of broccoli won't cook at the same rate.
Allow the vegetables to cook for about 30 minutes. The best way to tell if they're done is to test them with a fork. They should be fork-tender but not mushy.
Serving Suggestions
Once your vegetables are smoked, you can use them in a variety of dishes. Some ideas include adding them to pasta dishes or soups. You can also serve them as a side dish, either on their own or with a dipping sauce like our Sriracha Aioli.
They pair wonderfully with our Smoked Pork Tenderloin, and yummy smoked gouda mac and cheese. You could also serve them alongside sweet potato fries instead of the usual french fries for a healthier option.
Overall, smoked vegetables are a delicious and easy way to add a unique twist to your dishes. Whether you're a seasoned smoker or just starting out, give them a try and see how they can enhance the flavor of your meals.
Adapting the Recipe
While this recipe is specifically for a pellet grill, you can easily adapt it for other cooking methods. Here are some simple steps to follow for each:
- Standard Smoker: Preheat your smoker to medium heat of around 350 degrees Fahrenheit. Place your vegetables in a smoker-safe dish or grill basket and cook them for about 30 minutes, or until they are fork-tender. You may need to stir them occasionally to ensure even smoking.
- Home Oven: Add a small amount of liquid smoke to replicate the flavor lost by cooking indoors. Preheat your oven to 350 degrees Fahrenheit. Arrange your vegetables in a single layer on a baking sheet lined with parchment paper or aluminum foil. Roast them for about 20-30 minutes, or until they are tender and lightly browned. Halfway through the cooking process, stir the vegetables to ensure even roasting.
- Grill (Gas or Charcoal): Preheat your grill to a medium-high heat of about 375 degrees Fahrenheit. If you're using a charcoal grill, set it up for indirect heat. Place your vegetables in a grill basket or on a sheet of aluminum foil with small holes poked in it to allow smoke to permeate. Grill them for about 15-20 minutes, or until they are tender and have nice grill marks. Make sure to turn them occasionally for even grilling.
Alternative Vegetables
Looking for some different vegetables to add to the mix? Sure thing! The original recipe consists of mostly firm veggies. Below are some great suggestions of additional options to toss in the mix.
- Brussels Sprouts
- Sweet Potatoes
- Asparagus (chopped in 2" pieces)
Softer vegetable varieties like the ones below will not take as long to cook and could turn mushy if left cooking too long. I would recommend the same oil blend and season on these vegetables but without the addition of the firmer veggies in the original recipe.
- Zucchini
- Squash
- Tomatoes
- Eggplant
👩🏼🍳 Chef Tip
#1 You could easily add in zucchini, squash, or Brussels sprouts as well. One of my favorite things about cooking is making it my own, so add what you like!
#2 Don't rush. Let the veggies get a little crispy! It's what makes them so good.
#3 A splash of balsamic vinegar can be an excellent addition to your smoked vegetables. It provides a welcome pop of acidity that brightens the deep, smoky undertones of the vegetables.
It's a great way to add complexity to the dish, as the sweetness of the vinegar pairs beautifully with the natural sweetness of vegetables enhanced by smoking. Just a light drizzle of balsamic vinegar right before serving is all you need.
Overall, smoked vegetables are a delicious and easy way to add a unique twist to your dishes. Whether you're a seasoned smoker or just starting out, give them a try and see how they can enhance the flavor of your meals.
💬 Smoked Vegetables FAQ
What vegetables are best for smoking?
Firm vegetables hold up best on the smoker - the base recipe leans on sturdy ones, and brussels sprouts, sweet potatoes, and asparagus are great additions. Softer vegetables like zucchini and squash work too; they just cook faster, so add them toward the end so they don't turn mushy.
What temperature do you smoke vegetables at?
I smoke them at 350°F for about 30 minutes, until they're fork-tender with a few crispy edges. That same temperature works on a standard smoker, or in the oven with a touch of liquid smoke if you're cooking indoors.
How long does it take to smoke vegetables?
About 30 minutes at 350°F for firm vegetables. Softer varieties need less - start checking around 20 minutes so they stay tender instead of turning mushy.
What wood is best for smoking vegetables?
A milder wood keeps the smoke from overpowering the vegetables' natural sweetness. I like fruit woods like apple or cherry, or a mild pellet blend, and I save heavier woods like mesquite for meats.
How do you keep smoked vegetables from getting mushy?
Cut everything into even-sized pieces, keep the seasoning simple, and don't overcook - pull them once they're fork-tender with crisp edges. Add softer vegetables later than the firm ones so everything finishes at the same time.
What do you serve with smoked vegetables?
They're a natural side for smoked mains like smoked pork tenderloin or smoked gouda mac and cheese, and they're delicious tossed into pasta or soup, or served with a dip like sriracha aioli. A light drizzle of balsamic right before serving brightens them up beautifully.
📖 Recipe
Smoked Vegetables
Equipment
- Parchment Sheets or foil
Ingredients
- 1 head Broccoli
- 1 head Cauliflower
- 2 Bell Pepper
- 1 Red Onion
- 1 pint Baby Portabella Mushrooms
- ½ cup Baby Carrots
- ¼ cup Basting Oil - see notes for substitution
- Kosher Salt
- Fresh Ground Pepper
- 1 tablespoon Parmesan Cheese - optional for garnish
Instructions
- Set your smoker to 350 degrees.
- Prep your vegetables by cutting the broccoli and cauliflower into small florets, quarter your baby portabella mushrooms, cut your baby carrots in half, and large dice your bell pepper & onions.
- Toss your vegetables in your basting oil (or ½ cup olive oil mixed with ½ teaspoon dried parsley, ½ teaspoon dried thyme, and ¼ teaspoon garlic powder).
- Place on a foil or parchment lined sheet tray & evenly spread out.
- Smoke at 350 for 30-40 minutes or until fork tender.
- When done, toss again to coat with any oil that has settled on the pan & serve with parmesan if desired.
Notes
Nutrition
Nutrition information is an estimate, calculated from the listed ingredients, and provided as a courtesy.
This recipe is part of my complete pellet smoker recipes guide - my temp chart, wood pairings, and every smoke in one place.
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