Smoked Autumn Vegetables Recipes

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.

Steps:

• Place half of the wood chips in the bottom of a stove-top smoker and place the squash and sweet potatoes on the rack over the chips. Season lightly with salt and pepper. Place over medium heat until the wood begins to smolder. Cover and cook until tender, about 30 minutes.
• Remove the vegetables from the rack and keep warm. Add the remaining wood chips to the smoker. Place the shallots and mushrooms on the rack, season, cover and cook until tender, about 40 minutes. Thinly slice all of the vegetables and serve.