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Roasted Seasonal & Pickled Vegetables

20

40

Cherry

Even the tiny humans will eat every last veggie on their plate when you serve up these pickled and roasted vegetables. The Traeger smoke roasted flavors compliment the tangy pickled vegetables for sweet and smoky tastetations.

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  • 2 sweet potatoes

  • 3 new potatoes, quartered

  • 1 red onion, peeled

  • 2 zucchini

  • 2 Squash, summer, fresh

  • 4 carrots

  • 8 Ounce sliced button mushrooms

  • 2 Tablespoon fresh thyme

  • 2 Tablespoon rosemary

  • 1 Teaspoon Basil, dried

  • 3 Teaspoon garlic, minced

  • 1/4 Cup Olive oil

  • 2 Tablespoon balsamic vinegar

  • salt and pepper

  • 1

    Chop all the vegetables, as specified in the ingredient list.

    • 2 sweet potatoes

    • 3 new potatoes, quartered

    • 1 red onion, peeled

    • 2 zucchini

    • 2 Squash, summer, fresh

    • 4 carrots

    • 8 Ounce sliced button mushrooms

  • 2

    When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.
  • 3

    Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.

    • 2 Tablespoon fresh thyme

    • 2 Tablespoon rosemary

    • 1 Teaspoon Basil, dried

    • 3 Teaspoon garlic, minced

    • 1/4 Cup Olive oil

    • 2 Tablespoon balsamic vinegar

    • To Taste salt and pepper

  • 4

    Put the chopped vegetables in a large bowl, then pour the oil, vinegar, and herb mixture over the vegetables.
  • 5

    Stir until all the vegetables are coated evenly.
  • 6

    Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray.
  • 7

    Spread the vegetables evenly on the pan and pour the remaining oil, vinegar, and herb mixture on top. You may also add additional salt and/or pepper now.
  • 8

    Roast on the Traeger for 40 minutes.

    450 ˚F

  • 9

    Serve and enjoy.

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