Smoked Vegetables (Easy Recipe + Best Veggies to Use)
Learn how to smoke vegetables that stay juicy and full of flavor. This easy method works for zucchini, peppers, onions, mushrooms, and more, and is perfect for BBQ sides or meal prep. Smoked vegetables make a delicious side dish for any protein you’re grilling or smoking. Depending on the vegetables that you choose, they can be done in as little as twenty minutes.
The possibilities of combinations are endless. Use as many or as few different vegetables as you would like- from a couple to 7 or 8.
The Tools I Use and Recommend
These are the smokers and tools I actually use. The right setup makes a noticeable difference in both flavor and consistency.
 | This recipe is part of my Smoked Cookbook, packed with more of my go-to smoked favorites. Get the ebook here |
What Vegetables Are Good to Smoke?
Many vegetables taste delicious when smoked. Here are just some of the best.
- Bell Peppers: Choose your favorite color of peppers or opt for a mix of different colors.
- Onions: Large sweet white or red onions or Vidalia onions are the most flavorful onions when smoked.
- Eggplant: Any color of eggplant will work.
- Squash: Yellow squash and zucchini are both delicious.
- Celery: Use larger celery sticks to smoke.
- Asparagus: Trim off the cut end.
- Green Beans and Yellow Beans: Fresh beans are a delicious choice.
- Corn on the Cob: Fresh corn on the cob smokes beautifully. If you are serving mixed vegetables,
- Mushrooms: Mushrooms are especially tasty when they are smoked.
- Tomatoes: Sliced standard tomatoes or cherry tomatoes are good choices, but they will take only half the time of the squash or peppers, so add them later.
- Carrots: Carrots are delicious when smoked, but will take more time than the veggies listed above. Either blanch them first, or put them in the smoker earlier.
- Beets: Fresh baby beets are an excellent choice. Slice them thinly and blanch them.
- Potatoes: Just like the carrots, potatoes will need to be parboiled or added to the smoker early. You can smoke them with the skins on or peeled.
- Broccoli: Broccoli will not take as long as the carrots and potatoes, but longer than the others above.
- Cauliflower: It’s the same as broccoli; it will take longer, but not as long as carrots or potatoes.
- Cabbage: Cut the cabbage into wedges. The wedges of cabbage can be brined first.
What You Need
- Choose the vegetables you would like to smoke from the list above.
- Extra Virgin Olive Oil
- Black Pepper: Coarsely ground, fresh black pepper has the most flavor.
- Salt: Kosher or sea salt is the most flavorful.
- Optional: You can use a traditional smoking or BBQ rub, or use a mixture of your own spices. Garlic powder, onion powder, paprika, chili powder, cumin, or any other spice you prefer.
How to Make it
Cut vegetables into appropriate sizes. Remove seeds or skins where appropriate.
Place the cut-up vegetables in a large bowl.
Drizzle the veggies with olive oil. Add any spices you like, but at the very least, add salt and pepper.
Toss the veggies well to coat everything with oil and spices.
Pour the vegetables onto a grill basket.
Smoke the vegetables until they are mostly tender when pierced with a fork. Some vegetables, such as summer squash, are best when a bit of texture remains. Different vegetables require varying cooking times.
Carrots, potatoes, broccoli, and cauliflower will take the longest.
What if I Don’t Own a Smoker?
You can still enjoy smoked-style foods even without a smoker by using your grill. Set it up for indirect cooking by keeping the fire on one side and placing the meat on the cooler side, away from direct flame. This slower heat helps mimic the low and slow effect you need for tender ribs.
Add soaked wood chips in a metal tray, like a disposable foil pie plate or bread pan, to create smoke. Place another tray with water nearby to keep moisture in the grill. Just keep an eye on the water level and refill as needed so the environment stays steady.
In a pinch, the oven can also work for a similar low-and-slow method, especially during colder months when grilling is harder to manage. You won’t get the same smoke depth, but you still get tender results.
And if you want something even easier, Instant Pot short ribs are a solid shortcut. They won’t have that smoky bark, but they turn out very tender in a fraction of the time, which makes them a good alternative when you’re short on hours.
Pro Tips for Success
- Par-cook/ blanch vegetables that will take longer to cook.
- Cut carrots and beets into thin sticks or round medallions. Blanche for 4-5 minutes in boiling water. Cool in an ice bath. Dry them well. Add them to the rest of your vegetables and smoke.
- Cut Cauliflower and Broccoli into small florets. Blanch in boiling water 3-4 minutes. Cool in an ice bath. Dry them well. Add them to the rest of your vegetables.
- Smoke the vegetables for about 30-45 minutes at 350°F, until they are caramelized and tender but still al dente.
- If you are cooking them alongside your protein at a lower temperature, they will take closer to one hour. You may also want to finish them on a hot grill briefly to caramelize the edges.
- If you are using larger zucchini or yellow squash, remove the seeds with a spoon before cutting them up and cooking.
What Main Dishes are Good to Serve Them With?
These smoked vegetables are a delicious side dish for all of your smoked foods.
New Smoked Recipes Just Dropped
If you love that deep smoky flavor, this collection pulls everything together in one place. New recipes, tested favorites, and the kind of meals people ask for again. Perfect for beginners and pros alike.
- Smoked Whole Chicken
- Smoked Pork Loin
- Venison Brisket
- Beef Short Ribs
- Smoked Baked Potato
- Smoked Sweet Potato
Helpful Tools
This incredibly easy and delicious recipe for mixed, smoked summer vegetables will be your new go-to veggie when you throw something on the grill or smoker. You can use whatever you have in the house, pantry, or even your garden.
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Simple Smoked Vegetables
Ingredients
- 1 small summer squash
- 1 small zucchini
- 1 small eggplant
- ½ small onion
- 1 red bell pepper
- 1 tablespoon Extra Virgin Olive Oil
- ½ teaspoon salt
- ½ teaspoon Fresh ground black pepper to taste
- optional spices see notes.
Instructions
- Slice the squash and eggplant into ½-inch thick rounds. Remove both ends of the onion. Remove the skin. Cut onion into wedges. Cut the bell pepper into chunks after removing the seeds.1 small summer squash, 1 small zucchini, 1 small eggplant, ½ small onion, 1 red bell pepper
- Place all of the prepared veggies in a large bowl. Drizzle them with the olive oil. Add the spices. Mix well so everything is coated lightly.1 tablespoon Extra Virgin Olive Oil, ½ teaspoon salt, ½ teaspoon Fresh ground black pepper to taste, optional spices
- Smoke the vegetables at 350°F for 30-45 minutes until slightly caramelized and tender. If you are smoking at a lower temperature, see notes below.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- Bell Peppers: Choose your favorite color peppers or do several different colors.
- Onions: Large sweet white or red onion or Vidalia onions are the most flavorful onions when smoked.
- Eggplant: Any color of eggplant will work.
- Squash: Yellow squash and zucchini are both delicious.
- Celery: Use larger celery sticks to smoke.
- Asparagus: Just trim off the cut end.
- Green Beans and Yellow Beans: Fresh beans are a delicious choice.
- Corn on the Cob: Fresh corn on the cob smokes beautifully. If you are serving mixed vegetables,
- Mushrooms: Mushrooms are especially tasty when they are smoked.
- Tomatoes: Sliced standard tomatoes or cherry tomatoes are good choices but they will take only half the time of the squash or peppers.
- Carrots: Carrots are delicious smoked but will take more time than the veggies listed above. Either blanche them first, or put them in the smoker earlier.
- Beets: Fresh baby beets are an excellent choice. Slice them thinly and blanch them.
- Potatoes: Just like the carrots, potatoes will need to be par-boiled or put in the smoker early. You can smoke them peeled or with the skins on.
- Broccoli: Broccoli will not take as long as the carrots and potatoes, but longer than the others above.
- Cauliflower: It’s same as the broccoli, it will take longer, but not as long as carrots or potatoes.
- Cabbage: Cut the cabbage into wedges. The wedges of cabbage can be brined first.
- Par cook/ blanch vegetables that will take longer to cook.
- Cut carrots and beets into thin sticks or round medallions. Blanche for 4-5 minutes in boiling water. Cool in an ice bath. Dry them well. Add them to the rest of your vegetables and smoke.
- Cut Cauliflower and Broccoli into small florets. Blanch in boilng water 3-4 minutes. Cool in an ice bath. Dry them well. Add them to the rest of your vegetables.
- Cook the vegetables for about 30-45 minutes at 350°F hour until they are caramelized and al dente tender.
- If you are cooking them alongside your protein at a lower temperature, they will take closer to one hour. You may also want to finish them on a hot grill briefly to caramelize the edges.
