RECIPES
Smoked Veggie Platter with Chipotle Ranch
Prep Time: 15 minutes, 30 minutes on the smoker
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
- Salt, to taste
INSTRUCTIONS
- Chop/julienne vegetables and spread out on an oven/BBQ safe cookie sheet
- Spray/coat the vegetables with EVOO, lightly (this helps the smoke to “stick” to the veggies
- Heat your grill up to no hotter than 150* for cold smoking (the idea here is to add a flavor layer of smoke to the veggies and not actually cook them)
- Cold smoke the veggies (We used B&B Mesquite Cooking Wood) 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
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