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Roasted Vegetables 


2 Whole Sweetcorns

2 Sweet Potatoes

2 Red Onions

6 Small Carrots

2 Courgettes 


Spray Oil


Peel the Onions.

Par boil the Sweetcorn & Onion for 10 minutes.

Set the Kamado to run hot as possible as we are roasting and indirect cooking.

Wash the Carrots, cut the Courgettes & Sweet Potatoes  in half length ways

Spray all the Veg wth the oil and sprinkle with a generous amount of Salt.

Arrange the veg on the grill and close the lid.

Cook for around 45 minutes until the veg is soft and has taken on some colour.

Serve with your favorite meats.


Vegetables on the grill


Vegetables with a nice colour and ready to serve.



The Roasted Vegetables was served with a Piri Piri Rôtisserie Duck.


Back to The Smokin Monkey Cook Book.

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Love the look of these roasted veg. I have done cauliflower florets with rapeseed oil and salt and pepper, smoked over some apple wood. I think the high water content of the cauliflower helps absorb the smoke.

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I did four sweetcorn cobs with a slab of butter in sous vide,  vacced and sealed the other day .  The corn soaked up the butter (there was just a tiny bit left in the bag) and served straight form bag, Best corn on Cob I have had, tender buttery magic, Everyone wolfed it down.

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