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  • Roasted Seasonal and Pickled Vegetables
 
  • Roasted Seasonal and Pickled Vegetables
 

Roasted Seasonal and Pickled Vegetables

Roasted Seasonal and Pickled Vegetables
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0.00Roasted Seasonal and Pickled Vegetables
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  • Difficulty2/5
  • Prep time19 mins
  • Cook time40 mins
  • Serves8 - 12
  • HardwoodAlder

Even the tiny humans will eat every last veggie on their plate when you serve up these pickled and roasted vegetables. The Traeger smoke roasted flavors compliment the tangy pickled vegetables for sweet and smoky tastetations.

Ingredients

Pickled Vegetables:

  • 1 1/2 cups White Vinegar, Distilled
  • 1/4 cup Sugar
  • 4 tsp. Kosher Salt
  • 1 tsp. Mustard Seeds
  • 1 tsp. Coriander Seeds
  • 3/4 tsp. Fresh Dill Seeds
  • 2 cups Hot Water
  • 2 lbs. Kirby Cucumbers and other Vegetables of your choice, Sliced 1/4 inch thick
  • 3/4 cup Dill, Coarsely Chopped
  • 4 cloves Garlic, Coarsely Chopped

Roasted Vegetables:

  • 2 Sweet Potatoes, Cubed
  • 3 New Potatoes, Cubed
  • 1 Red Onion, Quartered and Pieces Seperated
  • 2 Zucchini, Sliced 1 inch thick
  • 2 Summer Squash, Sliced 1 inch thick
  • 4 Carrots
  • 8 oz. Button Mushrooms, Ends of Stems cut off
  • 1
 Tbsp. Fresh Thyme, Chopped, or 1 tsp Dried
  • 2 
Tbsp. Fresh Rosemary, Chopped, or 2 tsp Dried
  • 1 
tsp. Dried Basil (Optional)
  • 3 
tsp. Garlic, Minced
  • 1/4 cup Olive Oil
  • 2 
Tbsp. Balsamic Vinegar
  • a shake or two Salt and Black Pepper

Pickled Vegetables:

  • 1 1/2 cups White Vinegar, Distilled
  • 1/4 cup Sugar
  • 4 tsp. Kosher Salt
  • 1 tsp. Mustard Seeds
  • 1 tsp. Coriander Seeds
  • 3/4 tsp. Fresh Dill Seeds
  • 2 cups Hot Water
  • 2 lbs. Kirby Cucumbers and other Vegetables of your choice, Sliced 1/4 inch thick
  • 3/4 cup Dill, Coarsely Chopped
  • 4 cloves Garlic, Coarsely Chopped

Roasted Vegetables:

  • 2 Sweet Potatoes, Cubed
  • 3 New Potatoes, Cubed
  • 1 Red Onion, Quartered and Pieces Seperated
  • 2 Zucchini, Sliced 1 inch thick
  • 2 Summer Squash, Sliced 1 inch thick
  • 4 Carrots
  • 8 oz. Button Mushrooms, Ends of Stems cut off
  • 1
 Tbsp. Fresh Thyme, Chopped, or 1 tsp Dried
  • 2 
Tbsp. Fresh Rosemary, Chopped, or 2 tsp Dried
  • 1 
tsp. Dried Basil (Optional)
  • 3 
tsp. Garlic, Minced
  • 1/4 cup Olive Oil
  • 2 
Tbsp. Balsamic Vinegar
  • a shake or two Salt and Black Pepper

Preparation

Chop all the vegetables, as specified in the ingredient list.

When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.

Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.

Put the chopped vegetables in a large bowl, then pour the oil, vinegar, and herb mixture over the vegetables.

Stir until all the vegetables are coated evenly.

Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray.

Spread the vegetables evenly on the pan and pour the remaining oil, vinegar, and herb mixture on top. You may also add additional salt and/or pepper now.

Roast on the Traeger for 40 minutes.

Serve and enjoy.

  • Difficulty2/5
  • Prep time19 mins
  • Cook time40 mins
  • Serves8 - 12
  • HardwoodAlder

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