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
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).
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.