Smoked Vegetables Food

SMOKED VEGETABLE SANDWICHES

Steps:

• Coat Muschrooms in Balsamic vinegar.
• Coat tomatoes in Red wine vinegar.
• Prepare Smoker, using 2 tablespoons wood chips of your choice.
• Cover drip pan with foil an d spray with Non-Stick Cooking Spray.
• Lay rack in bottom of drip pan, cover with vegetables, and lightly spray with cooking spray.
• Place smoker on burner on high.
• Cover when wisps of smoke begin to rise, and cook 12-15 minute on medium.
• Remove from heat, keep covered an additional 2-3 minutes.
• Place on baguette, add cheese, crisp lettuce leaves, a sprinkling of fresh herbs, and sauce, and serve.
• Sandwich Sauce:.
• Mix to together sauce ingredients.
• Thin with milk if necessary.

SMOKE-ROASTED RUSTIC ROOT VEGETABLES

Steps:

• 1. Toss the vegetables with the olive oil and season with salt and pepper to taste. Place the mixture on an 8 x 12-inch piece of heavy-duty aluminum foil or in a disposable aluminum pan.
• 2. Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light, or prepare a fire in your smoker. For a gas grill, turn half the burners to medium.
• 3. When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half. Scatter the wood chips on the hot coals or place them in a metal container as close as possible to a burner on a gas grill. Place the vegetables on the indirect-heat side. Close the lid.
• 4. Smoke at 350°F for 45 to 60 minutes or until the potatoes are tender and the vegetables have a good, smoky aroma. Transfer the vegetables to a platter, drizzle with a little more olive oil if desired, and garnish with the chopped parsley.

STOVE-TOP SMOKED ROOT VEGETABLES

Steps:

• Place 2 Tablespoons Cherry or Alder wood chips in bottom of smoker.
• Cover cooking tray with heavy duty aluminum foil (easy clean-up) and spray with non-stick cooking spray.
• In small bowl coat vegetables with olive oil.
• Place vegetables on tray and sprinkle with lemon pepper.
• Cover smoker with lid, leaving it cracked slightly.
• Place on stove-top or grill and cook at medium heat.
• When smoke begins to release from smoker close lid tightly.
• Smoke for approximately 30 minutes.

SMOKED VEGETABLES WITH GARLIC VINAIGRETTE

Steps:

• Prepare barbecue (medium heat). Toss garlic with 1 tablespoon oil in small bowl. Wrap garlic in foil, enclosing completely. Transfer to grill and cook until garlic is tender, about 25 minutes. Cool.
• Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling vegetables. Meanwhile, combine vegetables in large bowl. Toss with 3 tablespoons oil. Sprinkle with salt and pepper. Grill until crisp-tender and golden, turning occasionally, about 8 minutes. Cool to room temperature. Cut into 1/2-inch pieces. Transfer to large bowl.
• Press garlic to release from skins. Place garlic in processor. Add vinegar and 3 tablespoons olive oil. Blend until almost smooth. Season with salt and pepper. (Vegetables and vinaigrette can be made up to 2 hours ahead. Cover separately. Let vegetables stand at room temperature. Chill vinaigrette.)
• Toss vegetables with enough vinaigrette to coat. Season with salt and pepper.

SMOKY GRILLED VEGETABLES

Steps:

• Brush vegetables with oil to coat.
• Prepare smoker using manufacturer 's instructions using either alder or apple chips. Place veggies in single layers on smoker racks. Smoke for about 30 minutes.
• Preheat grill for high heat.
• Brush grate with oil. Arrange vegetables on grill, with the peppers away from the center. Cook for 10 to 15 minutes, turning once. Baste with teriyaki sauce frequently. Vegetables will cook at different rates; remove tender pieces from the grill, and continue cooking until all are done.