Josper Smoked Vegetables Recipe

Prep vegetables

Trim carrot tops and peel if desired. If carrots are thicker than 1/2", halve lengthwise. Trim sugar snap peas, removing any string. Peel and quarter the red onion. Slice baby zucchini in half lengthwise. Place all vegetables in a large bowl.

Dry and score

Pat vegetables dry with paper towels to remove surface moisture so they will take smoke and sear better. Lightly score thicker carrot pieces so heat penetrates evenly.

Make the spice mix

In a small bowl combine smoked paprika, ground cumin, ground coriander, garlic powder, crushed red pepper flakes, sea salt and black pepper. Stir to blend evenly.

Make dressing

In a separate bowl whisk together olive oil, soy sauce and honey until emulsified. Add the spice mix and whisk again. Zest half the lemon into the dressing and reserve the lemon; squeeze 1/2 lemon into the mixture and stir.

Pour the dressing over the prepared vegetables and toss to coat evenly. Let marinate at room temperature for 10–15 minutes (no longer than 30) to allow flavors to penetrate while you prepare the grill.

Prepare the Josper or grill

Preheat the Josper or high-heat charcoal grill to a medium-high temperature (about 400–450°F / 200–230°C). If using a Josper, ensure the charcoal bed is hot and add the soaked wood chips onto the coals just before cooking to generate smoke. If using a grill, create a direct heat zone and place a foil packet with the drained wood chips directly on hot coals or on a heat diffuser; close the lid to build smoke.

Arrange vegetables

Place carrots and red onion quarters directly over the hot zone first (these need the most time). Keep sugar snap peas and zucchini to one side to add later. Arrange in a single layer so each piece has contact with the grill grates.

Smoke and sear carrots & onions

Cook carrots and onions 6–8 minutes, turning occasionally, until they develop a deep char and begin to soften. During the first 2–3 minutes, leave the lid closed to capture smoke. Open only to turn and baste gently with any remaining dressing using tongs and a silicone brush.

Add zucchini & peas

Add zucchini and sugar snap peas to the hot zone. Cook everything another 3–5 minutes, turning once, until zucchini registers about 100–110°F and peas are bright green with blistered spots — they should remain slightly crisp-tender.

Finish with residual heat

If any pieces need additional char, move them briefly to the hottest spot for 30–60 seconds, watching closely to avoid burning. Total cook time should be 10–13 minutes depending on vegetable size and heat.

Rest and dress

Remove vegetables from the grill and transfer to a serving platter. Squeeze the remaining lemon half over the vegetables. If desired, drizzle any reserved dressing lightly over the top (do not overload).

Garnish

Roughly chop fresh cilantro and sprinkle over the vegetables, or finish with additional flaky sea salt and a grind of black pepper to taste.

Serve warm as a side dish or as part of a composed plate. Leftovers keep refrigerated in an airtight container for up to 2 days; reheat briefly on a hot pan to refresh char and texture.