Ingredients
- 2 medium zucchini, sliced into 1-inch rounds
- 2 bell peppers (red and yellow), cut into 1-inch pieces
- 1 red onion, cut into chunks
- 8 oz whole mushrooms, cleaned
- 1 pint cherry tomatoes
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- Wood chips (applewood or cherrywood)
Preparation Steps :
Marinate the Vegetables:
- In a large mixing bowl, combine 1/4 cup olive oil, 2 tbsp balsamic vinegar, minced garlic (about 2 cloves), 1 tsp dried oregano, 1 tsp dried thyme, and salt and pepper to taste. Whisk these ingredients together until well blended.
- Add the chopped vegetables (bell peppers, zucchini, mushrooms, and cherry tomatoes) to the bowl. Toss gently to ensure all pieces are evenly coated with the marinade.
- Let the vegetables marinate for 15-20 minutes at room temperature. This step enhances their flavor and tenderness.
Prepare the Skewers:
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during smoking. This soaking time helps keep the skewers from catching fire and allows for even cooking.
- For metal skewers, you can skip this step.
Preheat the Smoker:
- Preheat your smoker to 225°F (107°C). This low temperature is ideal for smoking vegetables, allowing them to absorb the smoky flavor without overcooking.
- Add your choice of wood chips (applewood or cherrywood) to the smoker according to its instructions. These woods impart a sweet, fruity flavor that complements the veggies nicely.
Assemble the Skewers:
- Thread the marinated vegetables onto the soaked skewers. Alternate between different types of vegetables for a colorful presentation—start with a piece of bell pepper, followed by zucchini, then mushroom, and finally a cherry tomato.
- Leave a little space between each vegetable piece to allow smoke and heat to circulate effectively.
Smoking Process:
- Place the assembled skewers in the smoker. Ensure they are not overcrowded; this helps maintain consistent heat and smoke exposure.
- Smoke the skewers for approximately 1-1.5 hours. Check for tenderness by piercing a piece with a fork; it should be soft but not mushy.
- Optionally, during the last 15 minutes of smoking, brush any remaining marinade over the skewers for added flavor.
Finishing Touches:
- Once done smoking, carefully remove the skewers from the smoker using tongs. Allow them to rest for a few minutes before serving.
- Serve immediately while warm, perhaps garnished with fresh herbs or a drizzle of balsamic reduction for an extra touch.
Additional tips
- For extra flavor, add a tablespoon of coffee grounds to your dry rub.
- If you prefer saucy ribs, brush on your favorite BBQ sauce during the last 30 minutes of smoking.
- Use a meat thermometer to ensure the internal temperature reaches at least 203°F (95°C) for maximum tenderness.
- Let the ribs rest at room temperature for about 30 minutes before smoking to ensure even cooking.
Frequently Asked Questions (FAQ)
1- Can I use any vegetables for smoking?
Absolutely! While many vegetables work well for smoking, it’s best to choose those that are hearty and can absorb flavors effectively. Popular options include bell peppers, zucchini, mushrooms, red onions, and cherry tomatoes. You can also experiment with other vegetables like asparagus or eggplant, but ensure they have similar cooking times for even results.
2- How do I prevent wooden skewers from burning?
To prevent wooden skewers from burning during the smoking process, soak them in water for at least 30 minutes before use. This helps keep them moist and reduces the risk of catching fire while cooking. If you’re using metal skewers, this step is unnecessary.
3- What is the ideal smoking temperature for veggies?
The ideal smoking temperature for vegetables is around 225°F (107°C). This low and slow approach allows the veggies to absorb smoke flavor without becoming mushy. Monitor your smoker’s temperature closely to maintain this range throughout the cooking process.
4- How long should I smoke veggie skewers?
Veggie skewers should generally be smoked for 1 to 1.5 hours, depending on the size of your vegetable pieces and your desired level of tenderness. Check for doneness by piercing a piece with a fork; it should be tender but not falling apart. Adjust the smoking time based on your personal preference for smokiness and texture.
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