Why This Recipe Works
Roasting vegetables on the Holy Smokes Kamado gives them a smoky, slightly charred, and caramelized flavor that you can’t get in a regular oven. The charcoal heat enhances the natural sweetness of vegetables while keeping them tender. This is a simple yet impressive recipe, great as a side dish or vegetarian main.
Difficulty Level: Beginner
Equipment Needed
Holy Smokes Kamado – Provides precise heat control for roasting
Grill basket or skewers – Prevents smaller veggies from falling through the grates
Mixing bowls – For tossing the vegetables with seasoning
Tongs – For flipping vegetables during cooking
ProQ Thermometer – To monitor grill temperature
Ingredients
(Serves 4-6)
For the Vegetables
- 3 bell peppers (red, yellow, green), cut into chunks – Adds sweetness and color
- 2 zucchini, sliced – Holds its shape well on the grill
- 2 red onions, quartered – Becomes sweet and slightly crispy
- 200g cherry tomatoes – Adds juiciness and balances flavors
- 1 eggplant, cubed (optional) – Absorbs smoky flavor beautifully
For the Seasoning
- 3 tbsp olive oil – Helps with even roasting and crispiness
- 1 tsp salt – Enhances natural sweetness
- 1 tsp black pepper – Adds mild heat
- 1 tsp smoked paprika – Gives an extra smoky kick
- 1 tsp garlic powder – Enhances the umami taste
- ½ tsp chili flakes (optional) – Adds a touch of heat
Preparation Steps
Step 1: Preheat the Holy Smokes Kamado
How to Light & Control Heat:
- Fill the Holy Smokes Kamado with Pure Fire Natural Lump Coal and light it using Pure Fire Natural Lighter Cubes.
- Open the bottom vent fully and keep the top vent slightly open to allow airflow.
- Let the coals heat for 15 minutes, then close the lid and adjust vents to maintain a steady temperature of 350°F (175°C).
- If using ProQ Wood Chips (optional), soak them in water for 30 minutes, then place on the hot coals for extra smoke flavor.
Pro Tip: If the temperature drops, open the bottom vent wider. If it gets too hot, close the bottom vent slightly.
Step 2: Prepare the Vegetables
- In a large mixing bowl, combine all chopped vegetables.
- Drizzle with olive oil and sprinkle with salt, pepper, paprika, garlic powder, and chili flakes.
- Toss everything together until the vegetables are evenly coated.
Step 3: Roast the Vegetables
Two Cooking Methods:
Using a Grill Basket: Place the seasoned vegetables in a grill basket and shake occasionally for even cooking.
Using Skewers: Thread the vegetables onto metal skewers for easy flipping.
- Place the vegetables directly over indirect heat (not directly over the coals).
- Close the lid and roast for 15-20 minutes, stirring or flipping every 5 minutes.
- Remove when the vegetables are tender and slightly charred.
Step 4: Serve & Enjoy
- Transfer vegetables to a serving platter.
- Optionally, squeeze fresh lemon juice over the veggies for extra brightness.
- Serve warm as a side dish or on top of couscous, rice, or grilled flatbread.
Expert Tips & Troubleshooting
How to Prevent Vegetables from Burning:
- Keep the Kamado at 350°F – Too high and the vegetables will burn.
- Use indirect heat – Direct heat can char them too quickly.
How to Get the Best Smoky Flavor:
- Use ProQ Wood Chips (Hickory or Cherry) for a deeper smoky aroma.
- Keep the lid closed as much as possible – Opening too often lets out heat and smoke.
How to Make the Veggies Extra Crispy:
- Dry the vegetables well before seasoning (wet veggies steam instead of roasting).
- Use high-heat oil like avocado or vegetable oil instead of olive oil.
Serving Suggestions & Variations
- Add Halloumi: Grill halloumi slices alongside the vegetables for a delicious Mediterranean touch.
- Make It a Salad: Toss roasted veggies with fresh spinach and a balsamic glaze.
- Turn It Into Tacos: Serve in warm tortillas with avocado and a squeeze of lime.
Fire-Roasted Vegetable Medley