SMOKED ZUCCHINI AND CARROTS
Make this delicious side of veggies to go along with your favorite BBQ!
Author:
Pit Barrel Cooker Co.
INGREDIENTS
CARROTS
- 1 lb carrots
- 1 tbsp olive oil
CARROT GLAZE
- 2 tbsp butter
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/8 tsp salt
ZUCCHINI
- 3–4 zucchini (about 7 inches long)
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp coarse salt
- 1/4 tsp garlic powder
- 1 tbsp balsamic vinegar or glaze
DIRECTIONS
- Light Pit Barrel® according to instructions.
- Toss carrots in olive oil and place in All-Purpose Basket Hanger (thicker side down).
- Hook and hang in Pit Barrel® for 15–20 minutes.
- Trim zucchini ends and slice lengthwise into 1/3 inch slabs.
- Mix olive oil, Italian seasoning, salt, and garlic powder. Brush zucchini with mixture.
- Place zucchini in basket hanger and cook 5–10 minutes until soft.
- Remove zucchini and drizzle with balsamic vinegar or glaze.
- Remove carrots and coat with glaze.
