Smoked Veggie Platter

A plate with carrots, red bell peppers, and celery accompanied by a dipping bowl filled with Thai White Bean Hummus. Next to a sampler size bottle of FreshJax Organic Thai Spice.

A Delicious and Healthy Appetizer That Is Super Simple To Cook In The Smoker!

Hilary Smiling

Recipe by: Higher Grilling BBQ

"Take your traditional, boring veggie platter and kick it up a notch by smoking the veggies over Mesquite splits; serve with the homemade low-fat Chipotle Ranch Dip for an exciting flavor combo." - Higher Grilling BBQ


  • 1 broccoli crown, chopped
  • 1 cauliflower crown, chopped
  • 1 bell pepper(orange), julienned
  • 1 bell pepper(green), julienned
  • extra virgin olive oil, lightly coated
  • FreshJax® Himalayan Pink Salt, to taste


  1. Chop/julienne vegetables and spread out on an oven/bbq safe cookie sheet.
  2. Spray/coat the vegetables with EVOO, lightly.
  3. Heat your grill up to no hotter than 150°F for cold smoking (to add a flavor layer of smoke to the veggies and not actually cook them)
  4. Cold smoke the veggies (We used B&B Mesquite splits) for about 30 minutes; you don’t want a heavy smoke presence just an extra flavor layer
  5. Remove from grill and chill for 1 hour
  6. Serve chilled with Chipotle Ranch Dip *For a heavier smoke layer serve the next day after smoking; the wood fired smoke sets up overnight

1 comment

  • Robin R Snyder

    Loving not only the flavor of my first purchase – Smokey Southwest, but all this company is about.

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