Thanks to local farmers markets, grocery stores, and backyard gardens, late summer and early fall present us with unparalleled opportunities for sensational veggie grilling. Most vegetables are currently in season and begging for just a few minutes on the Traeger. We are here to help and offer you a guide to grilling and smoking your best vegetables ever. If it grows on a tree, vine, or bush we have probably Traeger'ed it! Use this guide to cook up some healthy and quick sides for your next weeknight meal.
Roasted Asparagus: 25-30 minutes at 350 degrees for tender crisp stalks with amazing depth of flavor. Or, wrap the stalks in bacon and give them 20-25 minutes at 375 degrees for a salty flavor boost.
Roasted Beets: Wrap in a foil pouch and roast at 350 degrees for 50-60 minutes until tender and unbelievably sweet. Wait until slightly cooled to remove the skins.
Brussel Sprouts: Toss with some oil, salt and pepper and arrange on a baking sheet. Cook for about 20 minutes at 350 degrees. Add some bacon and onions for an extra kick of flavor.
Butternut Squash: Drizzle with olive oil and season with Veggie Shake. Wrap in foil with 1/2 cup of water and let it roast for 45 minutes on High. Perfectly tender and exceptionally flavorful.
Caramelized Carrots: Toss sliced or baby carrots with melted butter, brown sugar, and a pinch of salt. Wrap in a foil pouch with a few holes on top (to let steam escape) and roast at 375 for 25-30 minutes.
Corn on the Cob: Aside from the delicious variations we have created for corn, the simplest is to season with olive oil and Veggie Shake, wrap in foil, and cook on high for 20-25 minutes.
Smoked Roasted Mushrooms: Smoked for 30 minutes, then roasted on a baking sheet with the Traeger set to High for 20 minutes, these mushrooms make an amazing burger topping or soup base.
Bell Peppers: Stuff with found beef, rice, beans, and cheese then roast for 40 minutes at 350 degrees. Or, slice into strips and caramelize them for 10 -15 minutes on a cast iron skillet with the Traeger set to high for fajitas, tacos, or philly cheese steak sandwiches.
Roasted Jalepenos, Poblano, Chili, or Anaheim Peppers: Throw the entire pepper onto a hot grill and roast for 25-30 minutes until skin is blistered. Peel and deseed, then use in salsas, chili verde sauces, or homemade chili sauce.
Sweet Potatoes: Roast for 20 minutes on high, turning halfway through. Dress with olive oil and salt and pepper before roasting to prevent sticking.
Grilled Tomatoes: Cut into thich slices and grill for 4-5 minutes on each side while the Traeger is set to high. Use the grilled tomatoes in salsa, marinara, or layered in a salad.
Zucchini or Summer Squash: Drizzled with olive oil and seasoned, thin slices of summer squash and zucchini cook directly on the grill grate in about 20 minutes (on high). We like to alternate ours with sweet potatoes, tomatoes, and red onions in a grilled vegetable salad.