Grapevine & Rosemary Smoked Vegetable Medley

Smoked vegetables are healthy and delicious as a side dish or a light meal.  Almost any vegetable can be smoked, so experiment with your own favorites.  Add smoked vegetables to soups, stews, rice dishes, bean dishes, casseroles, pastas, salads – any dish that uses vegetables – to perk up old recipes or create new ones.


8 sticks dried grapevine (use hickory as substitute)
1 cup dried rosemary
5 cups water for water pan
2 ear corn, sliced in 2 inch sections
3 red bell peppers, seeded and sliced
4 medium scallions, whole
4 heads garlic, halved
4 zucchini squash, sliced
4 yellow squash, sliced
2 large sweet onions, sliced
4 jalapeno peppers, seeded and halved
6 large mushrooms, halved
6 new potatoes, quartered
1/2 cup extra virgin olive oil
Salt and freshly ground pepper

Place grapevine and rosemary on charcoal or lava rocks, and pour water into water pan. Brush vegetables with olive oil, place in smoker basket and set on lower level grill. Smoke cook for 30 to 45 minutes (electric/gas smoker) or 45 minutes to 1 hour (charcoal smoker). Some vegetables will require longer cooking times than others. The potatoes, bell peppers, corn and onions may be placed in the smoker about 15 minutes prior to adding the other vegetables. If further cooking is required, place vegetables in a preheated oven and roast to desired tenderness. Season with salt and pepper.

Serves 6