We have seen different kinds of meats being smoked on the smokers, but I always wondered if I could smoke vegetables in the same way. Well, I’ve tried doing that and guess what, I succeeded. I was able to create three amazing vegetable grilled recipes, which beat grilled recipes containing meat in terms of looks and taste (in my opinion at least, if not others). So, without any further ado, let me share those recipes with all of you.
Recipe: Grilled Mushroom
Cooking mushroom in the Traeger Renegade Elite tastes good, and I know this for a fact because I cooked some fresh mushrooms just a few days ago. But, it wasn’t just mushrooms that I used, but three other ingredients as well.
- ½ lbs., medium sized fresh mushrooms.
- ½ tsp garlic salt.
- ½ tsp dill weed.
- ¼ cup melted butter or margarine.
Servings: 4 persons
- Turn on the heat on the offset smoker.
- Thread mushrooms on the skewers.
- Take a bowl and add butter, garlic salt and dill weed in it. Mix all the ingredients well and apply the mix over mushrooms.
- Grill the mushrooms for 10-15 minutes and keep basting and turning the skewers after every 5 minutes.
Serve it hot and enjoy the crunchy flavor of mushrooms in the comfort of your house.
The second recipe that I wanted to share involves pesto and corn. Name of the recipe is ‘Corn-pesto grilled peppers’. In this, I have made a mixture consisting of basil-seasoned corn and pepper halves. The pepper halves are filled with that corn mixture and then, grilled on the offset smoker.
- 4 cups fresh corn, thawed (get frozen if fresh not available)
- 2 tbsps., walnuts or sunflower kernels
- ¾ + ¼ cup parmesan cheese, grated and shredded respectively.
- 4 medium sweet red, green or yellow peppers.
- 4 garlic cloves.
- 2 cups basil leaves.
- ½ + 2 tsps., olive oil.
- ½ cup sweet red pepper, finely chopped.
Servings: 8 persons
- For pesto, you need to mix grated cheese, ½ cup oil, garlic, sunflower kernels or walnuts in a blender. Make a smooth and consistent paste.
- Now, take a large skillet or a frying pan and heat the remaining oil over medium to high heat.
- Add chopped red pepper to the skillet and keep cooking the pepper until it becomes tender. After that, add pesto and corn to the skillet.
- If you haven’t cut the peppers in half lengthwise, then do that. Also, remove the seeds from peppers.
- It’s time to grill peppers, so turn on the heat (medium heat) and place peppers over the offset smoker. Grill peppers (cut side down) for 8 minutes, then turn to the other side.
- Fill it with corn mixture and keep grilling the pepper for 5-6 minutes or until the pepper becomes tender. You can sprinkle shredded parmesan cheese on the top.
The third recipe that I would like to share with you is ‘Grilled Cauliflower Wedges’. The crispy and tangy flavor of cauliflower is certainly going to excite your taste buds and you are going to crave for more of these wedges.
- 1 large head cauliflower.
- 2 +2 tbsps., olive oil.
- ½ tsp red pepper flakes, crushed.
- 1 tsp ground turmeric.
- Lemon juice and pomegranate seeds.
Servings: 8 Persons
- The first step is to get rid of the cauliflower leaves. Also, trim the stem followed by cutting the cauliflower into 8 wedges.
- Take a small bowl and mix turmeric and pepper flakes. Apply this mixture on all 8 cauliflower wedges along with oil.
- Now, place 4 wedges on the offset smoker and cook on medium-high heat. Cook until the cauliflower wedges become tender. It will take 8-10 minutes each side. Repeat the process with those other 4 wedges as well.
- You can drizzle some lemon juice on the top of wedges along with oil and pomegranate seeds.
Author Bio: Monica Henin is the author of this amazing post consisting of three amazing recipes. She has written various recipes in the past that are published on top websites. Moreover, she also publishes blogs and articles on her own website, i.e., Addonkitchen.com.