This is a smoky twist on an old favorite.
Ingredients
- 1 , 16 ounce
- 3 yellows squash , cut into 1/2-inch pieces
- 3 zucchini , cut into 1/2-inch pieces
- 2 cups cherry tomatoes
- 1 bunch spring onions , minced
- wood chips , soaked
Instructions
-
1
Mix Italian dressing, yellow squash, zucchini, cherry tomatoes, and spring onions together in a large bowl. Cover with plastic wrap; let marinate in the refrigerator for 2 hours.
-
2
Place a vegetable tray in a smoker and heat to 250 degrees F (121 degrees C) according to manufacturer's instructions. Add wood chips.
-
3
Transfer marinated vegetables to the tray, reserving excess dressing in the bowl.
-
4
Cook vegetables, basting every 20 minutes with 1/3 of the reserved dressing, until tender, about 1 hour.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Roasted Eggplant
Quick roasted eggplant slices cooked in the oven with olive oil until crisp and tender. Serve with lemon juice for a tasty side dish.
Slow Cooker Chicken and Gravy
This slow cooker chicken and gravy could not be easier. You'll want to serve this over hot rice or mashed potatoes for the ultimate comfort food dish.
The Brunch Box
From Brad Thomas Parsons' book, Amaro (Ten Speed Press), this riff on the Lunch Box cocktail was a collaboration with a Chicago bartender. The hint of orange peel flavor in the digestif makes it perfect for breakfast, and it complements the fresh grapefruit juice.