These Smoked Veggie Skewers are a vibrant, plant-based BBQ option made with colorful vegetables and mild applewood smoke. Perfectly tender and lightly charred, they’re simple, healthy, and sure to impress both meat-eaters and vegans alike.
These Smoked Veggie Skewers are a vibrant, plant-based BBQ option made with colorful vegetables and mild applewood smoke. Perfectly tender and lightly charred, they’re simple, healthy, and sure to impress both meat-eaters and vegans alike.
1 zucchini, sliced into thick rounds
1 yellow squash, sliced
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 red onion, cut into wedges
1 cup whole mushrooms (cremini or button)
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp garlic powder
1 tsp smoked paprika
Salt & pepper to taste
Bamboo or metal skewers
Wood Recommendation: Applewood or pecan for a sweet, gentle smoke
1 zucchini, sliced into thick rounds
1 yellow squash, sliced
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 red onion, cut into wedges
1 cup whole mushrooms (cremini or button)
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp garlic powder
1 tsp smoked paprika
Salt & pepper to taste
Bamboo or metal skewers
Wood Recommendation: Applewood or pecan for a sweet, gentle smoke
Cut all veggies into skewer-sized chunks (roughly uniform).
In a large bowl, toss with olive oil, balsamic, and seasonings.
Thread vegetables onto skewers, alternating colors and textures.
Leave small gaps between veggies to allow even smoke flow.
Bring your drum smoker to 250°F (121°C).
Add a chunk or two of applewood or pecan.
Place skewers on the top grate.
Smoke for 45–60 minutes, flipping halfway through for even cooking.
Veggies should be tender with light charring on the edges.
Plate hot off the smoker or serve over couscous, quinoa, or on flatbread.
Optional drizzle: olive oil + lemon juice + fresh herbs.