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Prep Time: 15 Minutes Cook Time: 225 Minutes |
Ready In: 240 Minutes Servings: 4 |
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Having grilled vegetables before I thought smoking them might be good as well. This is a base recipe and any combination of vegetables can be used. Ingredients:
2 zucchini, sliced in 3/4-inch-thick disks |
2 yellow squash, sliced in 3/4-inch-thick disks |
1 medium red onion, cut into wedges |
1 red pepper, seeded and cut into strips |
6 small red potatoes, cut into chunks |
1/3 cup extra virgin olive oil |
1/4 cup balsamic vinegar |
2 teaspoons dijon mustard |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Vinaigrette: In a bowl combine olive oil, balsamic vinegar, Dijon mustard, salt, pepper and whisk until all is well blended.
2. Vegetables: Place all the vegetables in a 8-by-12-inch casserole dish.
3. Pour the balsamic vinaigrette over the vegetables and toss, making sure the vegetables are well coated.
4. Put the dish of vegetables in a 225°F smoker for about 4 hours.
5. These can also be baked in a 350°F preheated oven for about 45 minutes.
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