Ingredients
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2 zucchini, sliced in 3/4-inch-thick disks
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2 yellow squash, sliced in 3/4-inch-thick disks
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1 medium red onion, cut into wedges
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1 red pepper, seeded and cut into strips
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6 small red potatoes, cut into chunks
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1/3 cup extra virgin olive oil
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1/4 cup balsamic vinegar
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2 teaspoons Dijon mustard
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1/4 teaspoon salt
Instructions
- Vinaigrette: In a bowl combine olive oil, balsamic vinegar, Dijon mustard, salt, pepper and whisk until all is well blended.
- Vegetables: Place all the vegetables in a 8-by-12-inch casserole dish.
- Pour the balsamic vinaigrette over the vegetables and toss, making sure the vegetables are well coated.
- Put the dish of vegetables in a 225°F smoker for about 4 hours.
- These can also be baked in a 350°F preheated oven for about 45 minutes.