Smoked Veggie Cajun Holy Trinity

1. 1

   Halve the onions. Leave skins on.

2. 2

   Halve bell peppers and remove core.

3. 3

   Prepare your smoker for a low and slow smoke at 200-250 degrees.

4. 4

   Add vegetables directly to the cooking grid and smoke for 2.5 hours.

5. 5

   Remove from grill and allow vegetables to cool. If using that day, dice vegetables and saute for your dish. If freezing wrap halves and stalks in plastic wrap and drop in a plastic bag in the freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.