It’s a “problem” almost every vegetable gardener has – an abundance of vegetables at the end of the season.
While a plentiful harvest is the ultimate goal for any garden, sometimes the volume of vegetables all becoming ripe at once can be a bit overwhelming.
For the outdoor chef, however, the end-of-season vegetable rush is indeed an opportunity to put the literal fruits (and vegetables) of a summer’s worth of labor to good use. Fortunately for the outdoor chef, the Smokin’ Ugly family of products gives you plenty of options for cooking vegetables.
Check out these recipes & the corresponding Smokin’ Ugly product you should use:
- Smoked squash & co.
- Deconstructed kabobs
- Fire-roasted corn-on-the-cob
On a Smokin’ Ugly Outfitted Drum Smoker: Smoked Squash & Co
Can you smoke vegetables?
A smoke session does some amazing things for practically every cut of meat. Why not give your vegetables the same treatment in your Smokin’ Ugly outfitted ugly drum smoker?
Smoked vegetables – especially squash – are a great way to add flavor to any meal and have a unique side dish. When it comes to the “how-to” of smoked vegetables, the best vegetables to smoke are those that are not only hearty, but also absorb flavors well. Squashes – zucchini and summer – fit this bill perfectly.
- 1 red onion, 1/2-inch medallions
- 1 red pepper, stemmed, seeded and quartered
- 1 zucchini, cut into 1/2-inch medallions
- 1 yellow summer squash, 1/2-inch medallions
- Olive oil
- Balsamic vinegar
- Sea salt
- Preheat your smoker to 225°F
- Prepare the vegetables by slicing the red onion, red pepper, zucchini, and yellow summer squash into desired shapes.
- In a large bowl, combine the sliced vegetables with olive oil, balsamic vinegar, minced garlic, and a sprinkle of sea salt. Toss until well coated.
- Place the seasoned vegetables directly on the smoker grates (you can also use a grill basket as well).
- Smoke the vegetables (we suggest using hickory – find out why below) for about 1 to 2 hours, or until they reach your desired level of tenderness and smokiness. You can adjust the smoking time based on personal preference.
- For added flavor, you can marinate the vegetables in the olive oil, balsamic vinegar, garlic, and salt mixture for 30 minutes before smoking.
- If using a grill basket, make sure to stir or toss the vegetables occasionally to ensure even smoking.
Smoking Wood Selection
When it comes to choosing the right smoker wood for your vegetables, it's all about personal preference and the flavor profile you desire. Here are a few popular options:
Check out our other smoker recipes:
On the TG Series Portable Grill: Deconstructed Kabobs
End-of-season grilled vegetables celebrate the best of late summer and early autumn harvests. Prepared on the TG Series Portable Grill, deconstructed kabobs are perfect for using up a variety of veggies for a diverse selection of flavors. It can be customized to include whatever vegetables you have on hand.
- 1 zucchini, sliced lengthwise into 1/4-inch thick strips
- 1 yellow squash, sliced lengthwise into 1/4-inch thick strips
- 1 red bell pepper, stemmed, seeded and quartered
- 1 yellow bell pepper, stemmed, seeded and quartered
- 1 small eggplant, sliced into 1/2-inch rounds
- 2 ears of corn, husks and silks removed
- 8-10 cherry tomatoes
1 red onion, cut into 1/2-inch rings
- 1/2 cup olive oil
- 3 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- 1 teaspoon dried oregano or thyme (or 2 teaspoons fresh)
- Salt and pepper to taste
For the Marinade
- In a bowl, whisk together the olive oil, balsamic vinegar, minced garlic, oregano or thyme, salt, and pepper.
- Place the sliced vegetables in a large bowl or resealable plastic bags. Pour the marinade over the vegetables and mix until well-coated. Let the vegetables sit for at least 30 minutes to 2 hours.
Grill the Vegetables:
- Preheat the Grill: Preheat your grill to medium-high heat and oil the grill grate or grilling basket.
- For larger vegetables like zucchini, squash, peppers, and eggplant: Place them directly on the grill and cook for 3-4 minutes per side, or until they have nice grill marks and are tender.
- For corn: Place directly on the grill and turn occasionally, cooking for about 10 minutes or until kernels are tender.
- For cherry tomatoes and onion rings: These are best grilled in a grill basket. Grill for about 5-7 minutes, shaking the basket occasionally.
- Baste and Turn: During grilling, use a basting brush to apply any remaining marinade to the vegetables as you turn them. Vegetables should be tender and have a nice char. Corn kernels should be tender when pierced with a fork.
Learn More About the TG Series Portable Grill
On the Outdoor Cookin' Chiminea: Fire-Roasted Corn on the Cob
Like other members of the Smokin’ Ugly family, the Outdoor Cookin’ Chiminea is multifunctional. In addition to providing an enclosed space to have a fire, it’s also a cooking implement with the addition of its grill grate. For our purposes here, we’re going to go no further than using the fire itself as a means to cook, preparing fire-roasted corn on the cob directly on a bed of hot coals.
Cooking corn directly in a fire is a rustic, fun, and delicious way to enjoy this end-of-summer favorite. The corn kernels become tender, juicy, and infused with a smoky flavor. It's a simple and effective method—perfect for camping trips, backyard bonfires, or wherever you’ve set up your Chimenea.
- 4-6 ears of corn, husks and silks intact
- Butter to taste
- Salt to taste
- Ground black pepper to taste
- Paprika or smoked paprika to taste
- Fresh herbs like cilantro, parsley, or chives for garnish
- Prep the Corn: Pull back the husks without detaching them from the cob. Remove the silk threads from each ear of corn, then fold the husks back into place. This will protect the corn from direct flames and give it a smoky flavor.
- Soak the Corn: Fill a large bucket or bowl with cold water and soak the prepared ears of corn for about 20-30 minutes. This helps to prevent the husks from catching fire too quickly and also steams the corn as it cooks.
- Prepare the Fire: Build a fire in the Chimenea and let it burn down until you have a bed of hot coals. The coals should be glowing but not actively flaming.
- Cook the Corn: Using long-handled tongs or wearing heavy-duty oven mitts, place the soaked ears of corn directly onto the hot coals. You can place them in gaps where the coals aren't too intense so they cook more evenly.
- Turn Regularly: Every 5 minutes, turn the corn to ensure even cooking. Depending on the heat of your coals, the corn should be ready in 15-25 minutes. You'll know it's done when the kernels are tender and easily pierced with a fork.
- Remove from Coals: Use tongs to carefully remove each ear of corn from the coals. Let them cool for a few minutes; the husks will be easier to remove when they're not too hot to handle.
- Peel and Serve: Peel back the husks and dig in!
Looking for More Smokin’ Ugly Recipes?
Check out our Recipes Page!