Smoky Roasted Vegetables

Smoke with the subtle flavor of apple wood or the intensity of mesquite to impart some unique, rich flavors. Try them when you’re grilling these vegetables!

Difficulty:

2/5

Prep time:

15 min

Cook time:

30 min

Serves:

4-6

INGREDIENTS

2 bell peppers
2 large tomatoes
3 zucchini
12 mushrooms
1 eggplant
1 bunch broccoli
2 tablespoon olive oil
Salt and pepper
4 tablespoon sweet chili sauce
250 g shredded mozzarella

DIRECTIONS

Cut bell peppers, tomatoes, zucchini, and eggplant into 1-inch cubes. Half or quarter mushrooms depending on the size and cut broccoli into florets. To make perfect florets, begin cutting the stem with a paring knife and twist for a more natural-looking break.
Put a few handfuls of your favorite flavor wood chips into a Broil King narrow wok and place on high heat until chips begin to smoke.
Toss vegetables in olive oil and season with salt and pepper to taste.
Place vegetables on a Broil King narrow topper and place topper on the narrow wok.
Roast at 350°F (177°C) for about 30 minutes or until vegetables are tender.
Top with sweet chili sauce and shredded mozzarella and finish until cheese is melted and has begun to brown.

Courtesy of the talented Broil King Ukraine team.