Best Smoked Vegetable Recipes for Flavorful Grilling

There’s something absolutely magical about vegetables kissed by smoke and flame. The gentle waft of hickory or applewood infuses humble produce with deep, savory flavors, transforming your everyday veggies into the star of the meal.

Whether you’re grilling outdoors on a sunny weekend or firing up your smoker for a cozy family dinner, smoked vegetables bring a whole new dimension to plant-based eating. Their natural sweetness intensifies, their edges char to perfection, and with a few simple herbs and spices, you can craft a side dish or main course that’s both healthy and irresistibly delicious.

In today’s post, I’m sharing my favorite techniques and recipes for the best smoked vegetables—from classic smoked portobello mushrooms to colorful mixed veggie platters. These recipes are perfect for vegans, vegetarians, or anyone looking to add more flavor and nutrition to their meals.

Ready to discover how easy it is to master smoked vegetables at home? Let’s dive in!

Why You’ll Love This Recipe

Smoked vegetables are not just another side dish—they are a celebration of flavors, textures, and colors! Here’s why you’ll find yourself making these recipes again and again:

• Flavor Explosion: Smoking brings out a rich, deep flavor you just can’t get from roasting or sautéing.
• Healthy & Nutritious: Packed with vitamins, minerals, and fiber, smoked veggies are a wholesome addition to any meal.
• Versatile: Use any combination of your favorite vegetables—bell peppers, carrots, mushrooms, zucchini, and more.
• Great for Entertaining: Smoked veggies look beautiful on a platter and pair well with so many main dishes.
• Vegan & Gluten-Free: These recipes are naturally plant-based and free from common allergens.

“If you’ve never tried smoked vegetables before, prepare to be amazed by their depth of flavor and how easy they are to prepare!”

Ingredients

Here is a table of vegetables and seasonings you’ll need for a classic smoked vegetable platter. Feel free to mix and match based on what’s in season or what you love most!

Seasonings & Marinade

• 1/4 cup olive oil
• 2 tbsp soy sauce or tamari
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme or oregano
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• Optional: pinch of red pepper flakes for heat
• Optional: zest of 1 lemon for brightness

Equipment

• Smoker (electric, pellet, or charcoal) or a grill with a smoking box
• Wood chips (hickory, apple, cherry, or maple)
• Large mixing bowl
• Vegetable grilling basket or grilling mat
• Tongs for turning vegetables
• Sheet pan or platter for serving
• Sharp knife and cutting board
• Aluminum foil (optional, for easier cleanup)

Instructions

1. Prep the Vegetables:

   Wash and dry all vegetables thoroughly. Cut the portobello mushrooms into thick slices, zucchini into 1/2” rounds, bell peppers into strips, carrots lengthwise, red onion into rings, and broccoli into small florets.

   Leave cherry tomatoes whole for maximum juiciness.

2. Mix the Marinade:

   In a large mixing bowl, whisk together olive oil, soy sauce, balsamic vinegar, minced garlic, smoked paprika, thyme, salt, pepper, and any optional seasonings you like.

3. Marinate the Veggies:

   Add all cut vegetables to the bowl. Toss gently until every piece is well coated.

   Allow to marinate for at least 30 minutes at room temperature—longer (up to 2 hours in the fridge) will deepen the flavor.

   Tip: Marinate your veggies while your smoker preheats for the best timing!

4. Prepare the Smoker:

   Preheat your smoker to 225–250°F (107–121°C). Add your chosen wood chips to the smoker box or tray.

   If using a grill, set it up for indirect heat and add a smoker box or a foil pouch of wood chips over the heat source.

5. Arrange the Vegetables:

   Place the marinated vegetables in a single layer in a vegetable basket or directly on a grilling mat. For small veggies like cherry tomatoes, use a grill basket to prevent them from falling through the grates.

6. Smoke the Vegetables:

   Insert the basket or mat into the smoker. Smoke vegetables for 45–60 minutes, turning every 20 minutes to ensure even smoking and prevent burning.

   Vegetables are done when they are tender, slightly charred, and infused with smoky aroma.

   “Don’t overcrowd your vegetables—space allows the smoke to circulate and flavor each piece.”

7. Finish & Serve:

   Remove vegetables from the smoker. Taste and adjust seasoning if needed.

   Garnish with a sprinkle of fresh herbs or a squeeze of lemon juice. Serve immediately while warm.

Tips & Variations

• Wood Selection:

  Each wood imparts a unique flavor. Applewood lends sweetness, while hickory is bold and classic.

  Mix woods for a custom taste profile!

• Vegetable Choices:

  Try adding sweet potatoes, asparagus, eggplant, or corn on the cob for variety. Harder vegetables may require a bit more time, while softer ones like tomatoes are done faster.

• Spice It Up:

  Experiment with different seasonings—cumin, coriander, or even a dash of liquid smoke in the marinade for extra depth.

• Make It a Meal:

  Serve smoked vegetables over rice, toss with pasta, or stuff into tortillas for a smoky veggie taco.

• Meal Prep Friendly:

  Smoked veggies store well in the fridge for up to 4 days. Add to salads, grain bowls, or sandwiches all week long.

• Try Other Cuisines:

  For global inspiration, check out these Peruvian Vegetable Recipes for Flavorful Healthy Meals or spice things up with Vegetarian Tex Mex Recipes for Easy Weeknight Dinners.

“Let the seasons guide your choices—smoke asparagus in spring, zucchini in summer, and root veggies in autumn.”

Nutrition Facts

These smoked vegetables are as nourishing as they are delicious. Here’s an approximate nutritional breakdown per serving (1/6th of the recipe):

Note: Nutrition will vary based on vegetables and marinade used. For lower sodium, use low-sodium soy sauce or tamari.

Serving Suggestions

• As a Main Course:

  Serve your smoked vegetables over quinoa, couscous, or brown rice for a hearty and satisfying meal.

• With Dips:

  Pair smoked veggies with classic hummus, Lipton Vegetable Dip, or your favorite plant-based sauce.

• In Sandwiches or Wraps:

  Layer smoked veggies in a crusty roll or soft pita with greens and a swipe of vegan mayo or Vegan Bechamel Sauce.

• On Salads:

  Chop and toss with baby spinach, arugula, toasted seeds, and a lemon vinaigrette for a smoky salad.

• With Grains or Pasta:

  Add to farro, bulgur, or toss with your favorite pasta and fresh herbs.

• Perfect for Meal Prep:

  Pack them alongside a Vegan Bread Machine Loaf for a delicious lunchbox upgrade.

Conclusion

Smoked vegetables are a simple yet powerful way to elevate your plant-based cooking. With just a handful of fresh produce, a few pantry staples, and the gentle touch of wood smoke, you can create a dish that delights all the senses.

Whether you’re a seasoned grill master or a kitchen newbie, these recipes make it easy to bring restaurant-quality flavor to your own backyard or dining table.

Don’t be afraid to experiment with different vegetables, woods, and marinades to find your signature style. The beauty of smoking vegetables is in their versatility and adaptability to any season or occasion.

Pair them with your favorite grains, dips, or breads, and you’ll have a memorable meal every time. If you enjoyed this guide, be sure to check out some of my other vegetable-forward recipes, like Vegetable Alfredo Recipes for Creamy, Healthy Dinners or Low Calorie Vegetable Soup Recipe for Healthy Eating.

Happy smoking, and may your veggies always be full of flavor!

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