Smoking vegetables on the grill is a great way to bring out their natural sweetness while infusing them with a seductive smokey flavor. Any vegetables work well, but be sure to combine vegetables with similar textures for even cooking. Root vegetables such as turnips, carrots and beets work well together. Winning summer vegetable combinations include crookneck squash, zucchini, red onion and peppers.
If you already have the Char-Broil Grill Infusion Cooker it’s a great tool for the job. If not, a disposable aluminum half pan works well with a foil packet filled with wood chips. Because vegetables are delicate, mild woods such as cherry, pecan or apple provide a gentle kiss of smoke without overwhelming their flavor.
Smoking root vegetables brings out their sweetness and infuses them with a seductively smoky flavor.
- 1 pound sweet potatoes
- 1 pound Yukon Gold potatoes
- 8 ounces baby carrots
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
- Apple, pecan or cherry wood chips
- Balsamic vinegar
- Peel the sweet potato. Cut the sweet and Yukon Gold potatoes into 1 ½ inch chunks. Combine the potatoes and carrots in a disposable aluminum half pan. Add the olive oil, salt and pepper. Stir to combine.
- Preheat two burners on a gas grill to medium, leaving the other two burners off.
- Make a pouch with heavy duty aluminum foil. Add a handful of wood chips and seal the pouch completely. Poke a small hole in the top.
- Add the pouch to the lit side of the grill. When the pouch begins to smoke, add the pan of potatoes and carrots uncovered. Close the lid and smoke for about 40 minutes or until the potatoes and carrots are tender.
- Remove from the grill and drizzle the potatoes and carrots with balsamic vinegar.