A Delicious and Healthy Appetizer That Is Super Simple To Cook In The Smoker!
"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." -Ryan at Higher Grilling BBQ
Ingredients
- 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
Directions
- Chop/julienne vegetables and spread out on an oven/bbq safe cookie sheet.
- Spray/coat the vegetables with EVOO, lightly.
- 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)
- 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
- Remove from grill and chill for 1 hour
- Serve chilled with Chipotle Ranch Dip *For a heavier smoke layer serve the next day after smoking; the wood fired smoke sets up overnight
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