38 Smoked Vegetable Salad October 2017

Smoked Vegetable Salad


4 pieces Eggplant peeled and cut into 3-3 inch pieces

4 pieces Red/green Pepper      Peeled, seeded, cut into 2-3 inch pieces

4 pieces Zucchini                    Cut into 2-3 inch pieces

4 pieces Yellow Squash          Cut into 2-3 inch pieces

4-6 each Mushrooms               Whole Crimini

2 Roma tomatoes        Cut in half long way

4 pieces Cauliflower               Broken into florets

ed potatoes tiny        Whole

Olive oil

Lemon Juice

Salt and pepper

4 Fresh Rosemary sprigs 6 inches long with woody stems

4 cups mixed lettuce salad


Combine the lemon juice, olive oil, salt, and pepper.

Toss the cut vegetables in the mixture and arrange on a grate in a stovetop smoker.

Soak the rosemary sprigs in water.

Put the rosemary, squeezed free of water, in the bottom of the smoker and place the rack of vegetables over, Cover the smoker and heat for 20 minutes or until smoke stops curling from the lid.

Place the lettuces in the bottom of a wide decorated bowl and put the smoked vegetables over. Drizzle with the salad dressing ( below).

Salad Dressing


6 tablespoons olive oil

2 tablespoons white wine vinegar

2 tablespoons chopped fresh parsley

1 tablespoon fresh lemon juice

2 garlic cloves, chopped

1 tablespoon basil, chopped

1/4 teaspoon dried crushed red pepper

Pinch of dried oregano

Combine all ingredients in small bowl and whisk to blend. Season to taste with salt and pepper.