Easy Smoked Vegetables: The Ultimate Smoker Side Dish

Easy Smoked Vegetables

Quick, flavorful, and versatile smoked vegetables with balsamic glaze make the perfect side dish for any grilled or smoked meat. Ready in under 45 minutes and ideal for busy weeknights or weekend cookouts!

Why You’ll Love This Smoked Vegetables Recipe

Looking for the perfect side dish to complement your smoked meats? These easy smoked vegetables are a game-changer for pellet grill enthusiasts. The combination of fresh vegetables, balsamic vinegar, and smoky flavor creates an irresistible dish that even veggie skeptics will devour!

What makes this recipe truly special is its versatility and simplicity. Whether you’re a beginner with your pellet smoker or an experienced pitmaster short on time, these smoked vegetables deliver maximum flavor with minimal effort.

Ingredients for Perfect Smoked Vegetables

Mix and match your favorites, or what is in season:

• 1 red onion, peeled and quartered
• 1 red bell pepper, seeded and sliced
• 2 medium zucchinis, sliced
• 1 yellow summer squash, sliced
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 6 cloves garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

How to Smoke Vegetables to Perfection

1. Prepare the vegetables: In a large mixing bowl, combine all chopped vegetables.
2. Season: Add olive oil, balsamic vinegar, minced garlic, sea salt, and black pepper to the vegetables. Toss thoroughly to ensure even coating.
3. Preheat your smoker: Set your pellet grill to 350°F. Competition blend pellets work wonderfully, but feel free to experiment with different wood flavors.
4. Smoke the vegetables: Transfer the seasoned vegetables to a grill basket and place on the smoker. Close the lid and cook for 30-45 minutes, or until vegetables are caramelized and tender.
5. Serve: Remove from the smoker and enjoy immediately as a delicious side dish.

Expert Tips for Smoked Vegetables

• Temperature flexibility: These vegetables can be smoked at lower temperatures if you’re smoking meat simultaneously, but cooking time will need to be increased.
• Meal prep magic: Make extra vegetables to use in meal prep throughout the week. They’re perfect for quick lunches or weeknight dinners.
• Seasonal variations: This recipe works well with whatever vegetables are in season or what you need to use up from your refrigerator.

Make-Ahead Tips for Busy Weeknights

One of the biggest challenges with weeknight cooking is finding time to prep ingredients after a long day. Here’s how to make this smoked vegetable recipe even more convenient for busy weeknights:

1. Weekend veggie prep: Set aside 20 minutes on Sunday to chop all your vegetables for the week. Store them in airtight containers or zip-top bags in the refrigerator. Most cut vegetables will stay fresh for 3-5 days when properly stored.
2. Pre-mix your seasonings: Combine the garlic, salt, and pepper in a small container. When you’re ready to cook, you’ll only need to toss the vegetables with oil, balsamic, and your pre-mixed seasonings.
3. Veggie prep kits: Create complete “veggie kits” by portioning out all ingredients for a single meal in large zip-top bags. When you’re ready to cook, simply dump the contents into a bowl, add the liquids, and toss.
4. Freezer-friendly options: While not ideal for all vegetables (zucchini and summer squash don’t freeze well raw), hardier options like bell peppers, onions, and broccoli can be chopped and frozen for future use. Just thaw in the refrigerator the night before cooking.
5. Quick-cooking varieties: For the fastest weeknight option, focus on vegetables that cook quickly like thinly sliced bell peppers, asparagus, and mushrooms.

By implementing these make-ahead strategies, you can have these delicious smoked vegetables on your table in less than 45 minutes from start to finish, with minimal hands-on time – perfect for getting dinner on the table after a busy workday!

Customize Your Smoked Vegetables

One of the best things about this recipe is its adaptability. Here are some excellent vegetables to try in your next batch:

• Fresh corn, cut into 1-inch pieces
• Mushrooms (portobello or cremini work wonderfully)
• Brussels sprouts, halved
• Asparagus, cut into 1-inch pieces
• Bell peppers (any color)
• Eggplant, cubed
• Carrots, sliced
• Cauliflower florets
• Sweet potatoes or regular potatoes, diced small

For a complete meal, add sliced smoked sausage to the vegetable mixture before smoking.

Flavor Variations to Try

While the balsamic and garlic base in this recipe creates a delicious Mediterranean-inspired flavor profile, don’t be afraid to experiment with different seasonings:

• Georgia Mustard Sauce: For a tangy Southern twist, replace the balsamic vinegar with a Georgia-style mustard BBQ sauce. The mustard’s acidity pairs beautifully with the sweetness that develops in smoked vegetables, especially with bell peppers and onions. Brush a little extra sauce on during the last 10 minutes of smoking.
• Southwest BBQ Rub: Add 1-2 tablespoons of your favorite Southwest-style BBQ rub to the oil before tossing with vegetables. The combination of smoked paprika, cumin, chili powder, and other Southwestern spices creates a perfect complement to vegetables like corn, zucchini, and bell peppers. This flavor profile works particularly well when serving alongside smoked chicken or pork.
• Lemon Herb: Replace the balsamic with lemon juice and add 1 tablespoon of fresh herbs like rosemary and thyme for a lighter flavor that works wonderfully with asparagus and mushrooms.

The versatility of this recipe means you can match the flavor profile to whatever main dish you’re serving, creating a cohesive and impressive meal with minimal effort.

Why Smoke Your Vegetables?

Smoking vegetables adds a depth of flavor that’s impossible to achieve through other cooking methods. The combination of the smoky essence with the caramelization from the balsamic vinegar creates a rich, complex taste profile that elevates simple vegetables to restaurant-quality side dishes.

Why Pellet Grills Are Perfect for Smoking Vegetables

Pellet grills have revolutionized outdoor cooking by combining the flavor benefits of traditional smoking with modern convenience. Brands like Traeger, Green Mountain Grills, Pit Boss, and Rec Tec have made it easier than ever to achieve consistent, delicious results without constant monitoring.

I’ve been using my Green Mountain Grills Daniel Boone model for several years now, and it remains incredibly reliable for everything from quick vegetable sides to all-day brisket smokes. What makes pellet grills so ideal for vegetables is their precise temperature control and even heat distribution. Unlike traditional smokers that require constant tending, pellet grills maintain their set temperature automatically, freeing you up to prepare the rest of your meal.

The other major advantage is versatility. Whether you’re smoking at 180°F or grilling at 450°F, a quality pellet grill handles it all. This means you can smoke your vegetables alongside slower-cooking meats, or crank up the heat for a quicker cook time when needed. For busy weeknight dinners, this flexibility is invaluable.

Pairing Suggestions

These smoked vegetables pair perfectly with:

• Easy Smoked Pork Loin
• BBQ Dry Rubbed Smoked Whole Chicken
• Grilled steaks
• Smoked brisket
• Grilled fish

Frequently Asked Questions

Adapting Smoked Vegetables for Camping and Hiking

One of the things I love most about this recipe is its adaptability for outdoor adventures. Here’s how to enjoy these delicious smoked vegetables when camping or hiking:

For Car Camping (with a portable grill/smoker):

1. Pre-cut vegetables at home: Prep all vegetables before your trip and store in zip-top bags or containers in your cooler. This saves time and reduces waste at the campsite.
2. Pre-mix seasonings: Combine garlic, salt, and pepper in a small container or zip-top bag. For ultra-convenience, mix the oil and balsamic in a leakproof container – just shake and pour when ready to cook.
3. Use a portable pellet smoker or grill: Smaller portable pellet grills like the Green Mountain Davy Crockett or Traeger Ranger are perfect for campsite cooking. If using a regular camp grill, create a foil packet for the vegetables and add a small handful of pre-soaked wood chips for smoky flavor.
4. Cook in a cast iron skillet or foil packets: A well-seasoned cast iron skillet works wonderfully over campfire coals or a grill. Alternatively, heavy-duty foil packets can be placed directly on hot coals or a grill grate.

For Backpacking and Trail Cooking:

1. Dehydrate vegetables in advance: Prepare this recipe at home, then dehydrate the cooked vegetables for lightweight trail food. Rehydrate with boiling water at your campsite for a gourmet trail meal.
2. Focus on sturdy vegetables: For fresh cooking on the trail, bring hardier vegetables like bell peppers, onions, and carrots that travel well in a backpack.
3. Portable seasoning solution: Pre-mix dried garlic, salt, pepper, and dried herbs in a small container or zip-top bag. Carry a small bottle of olive oil (or use individual olive oil packets) and balsamic vinegar packets.
4. Cooking method for the backcountry: Use a lightweight backpacking stove with a small pan, or create a foil packet that can be placed on hot coals if you’re having a campfire. For an ultralight approach, rehydrate dehydrated vegetables with boiling water.

The smoky flavors in this dish make it seem like gourmet trail food, even when you’re miles from civilization. There’s something incredibly satisfying about enjoying these flavorful vegetables while taking in a mountain vista after a long day of hiking!

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