Smoked Vegetables
Infuse your mealtime with rich, smoky flavor with this Smoked Vegetables recipe—a vibrant medley of zucchini, red bell peppers, Portobello mushrooms, cherry tomatoes, and red onions expertly seasoned with smoked paprika, garlic powder, and fresh rosemary. Slowly cooked on a smoker or grill, these vegetables absorb a tantalizing, wood-fired aroma while maintaining their natural sweetness and tender texture. With just 15 minutes of prep, this plant-based dish is the perfect side for barbecues or standalone entrée for vegetarians, offering a healthy yet indulgent alternative to traditional grilled fare. Serve these perfectly charred, smoky vegetables warm for an unforgettable culinary experience!
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Recipe Information
Ingredients
- 2 medium-sized Zucchini
- 2 Red bell pepper
- 4 large caps Portobello mushrooms
- 1 large Red onion
- 1.5 cups Cherry tomatoes
- 3 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 2 sprigs Fresh rosemary
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Preheat your smoker or grill to 225°F (107°C). If using a grill, set it up for indirect heat and add wood chips for a smoky flavor.
Wash all the vegetables thoroughly and pat them dry.
Slice the zucchini into 1/4-inch thick rounds. Cut the red bell peppers into large strips, and slice the red onion into thick rings. Remove the stems from the Portobello mushrooms and leave them whole. Leave the cherry tomatoes whole.
In a large mixing bowl, combine olive oil, smoked paprika, garlic powder, salt, and black pepper. Whisk until well combined.
Add the prepared vegetables (except the cherry tomatoes) to the bowl and toss them until they’re evenly coated with the spice mixture.
Place the vegetables and sprigs of fresh rosemary directly onto the grill grates or in a grill basket. Add the cherry tomatoes after 15 minutes of cooking to prevent them from overcooking.
Close the smoker or grill lid and let the vegetables smoke for 40-45 minutes, stirring every 15 minutes for even cooking.
Remove the smoked vegetables from the grill once they’re tender and slightly charred around the edges.
Transfer the vegetables to a serving platter, garnish with additional rosemary if desired, and serve warm.
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6174 mg | 268% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 59.1 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 4329 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
