Vegetables can be smoked low and slow or hot and fast Still, if you’re in a hurry and don’t want to be bothered with using wood chips or pellets for smoke it’s a great alternative. But, do keep in mind that these are not smoked vegetables since they are sealed up tightly in aluminum foil. Veggie foil packs on the grill like this recipe are certainly a fun, easy, and mess-free way to go.

If you use a gas grill you can still make smoked vegetables without a smoker! Just put your wood chips in a smoker box like this one. They hold up well to the heat of a smoker or grill and you can get the smoke flavor throughout the veggies since you’ll stir them a couple of times during the cooking process. If you don’t have a grill basket you can use a cast iron skillet. If you use another kind of smoker that would work fine too. Our favorite method is to put our veggies in a grill basket like this one and we cook them on indirect heat in our Big Green Egg during the last hour or so our meat is cooking. Cut up the veggies and toss with a little extra virgin olive oil, salt and freshly ground black pepper. Just thread on metal skewers or wooden ones that have been soaked. A fun presentation is smoked vegetable kebabs.Cook them quickly or slowly, depending on what else you’re cooking and the temperature needed for that. Versatility is the middle name of smoked vegetables.Hand over the veggies to the grill master and stay out of the kitchen. They can be cooked alongside the meat you’re smoking, whether it’s a Grilled Chuck Roast, Boston Butt for pulled pork or a Smoked Ham on the Big Green Egg.They make the perfect addition to your Backyard BBQ Menu (the post has full menu plans, timelines and tips).

This is not the same old salad or casserole you’ve made and served hundreds of times. Minimal seasoning is needed because the vegetables themselves, and that infusion of smoky flavor, are the real stars.

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