Smoky Alderwood-Grilled Washington Vegetables

Introduction

This Smoky Alderwood-Grilled Washington Vegetables recipe brings farm-fresh seasonal vegetables to life over the artisanal heat of the Arteflame grill. Grilling over alderwood infuses every veggie with a subtle, Pacific Northwest smokiness while the solid steel cooktop guarantees perfect caramelization without burning. Whether you’re searing or gently roasting, this easy, flavor-packed side or main is sure to elevate any outdoor meal.

Ingredients

• 2 zucchini, sliced lengthwise
• 1 yellow squash, sliced lengthwise
• 1 red bell pepper, halved and deseeded
• 1 yellow bell pepper, halved and deseeded
• 1 red onion, thick sliced
• 8 oz cremini mushrooms, stems trimmed
• 1 bunch Washington asparagus, ends trimmed
• 3 tbsp unsalted butter, melted
• 1 tsp smoked sea salt
• 1/2 tsp cracked black pepper
• 1 tbsp fresh thyme leaves
• Alderwood firewood chunks for smoke flavor

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place 3 paper napkins soaked in vegetable oil in the center of the Arteflame fire bowl.
2. Stack alderwood firewood chunks over the napkins.
3. Light the napkins and allow the fire to fully ignite. Wait 20 minutes until the flat cooktop griddle is hot.

Step 2: Prepare the Vegetables

1. In a mixing bowl, combine all vegetables.
2. Drizzle melted butter over the vegetables and toss to evenly coat.
3. Sprinkle with smoked sea salt, cracked black pepper, and fresh thyme leaves.

Step 3: Grill the Vegetables

1. Place the vegetables on the hot flat griddle cooktop. The hotter center zones are ideal for the denser vegetables like onion and peppers, while the outer edge is great for zucchini and asparagus.
2. Grill undisturbed for 3-4 minutes to develop a caramelized sear.
3. Flip the vegetables and cook for another 3-5 minutes until tender but crisp.

Step 4: Infuse Alderwood Smoke

1. As the vegetables grill, toss a few extra alderwood chunks on the fire for a more intense smoky flavor.
2. Allow smoke to infuse for the last 2–3 minutes of grilling.

Tips

• Use butter instead of olive oil to enhance the natural sweetness of the vegetables.
• Arrange vegetables by size and density on different parts of the cooktop to ensure even cooking.
• Let the Arteflame itself do the work—resist flipping too early so the vegetables sear properly.
• No need for pots or pans—the solid steel cooktop is all you need for amazing flavor.

Variations

1. Garlic-Herb Grilled Vegetables: Add 1 tbsp of minced garlic and chopped rosemary to the butter for an herby, aromatic twist.
2. Spicy Smoky Vegetables: Add 1/2 tsp chipotle powder to the butter for heat and additional smoky depth.
3. Balsamic Glazed Veggies: Drizzle balsamic vinegar over vegetables just before removing from grill for a sweet, tangy glaze.
4. Asian-Inspired Grilled Vegetables: Toss vegetables in a mix of sesame oil, soy sauce, and ginger before grilling for umami flair.
5. Citrus Zest Grilled Veggies: Zest a lemon or orange over finished vegetables for a bright, fresh finish.

Best pairings

• Grilled Washington salmon with lemon herb butter
• Reverse-seared ribeye grilled on the Arteflame center grate
• Warm sourdough bread grilled on the flat top with a smear of garlic butter
• Crisp Sauvignon Blanc or a light Pinot Noir
• Smoked Gouda or aged cheddar cheese board

Conclusion

Grilling seasonal Washington vegetables over alderwood on your Arteflame grill not only brings out their natural flavors but adds a smoky depth that all your guests will love. Simple, delicious, and 100% done on your Arteflame—grilling doesn't get better than this!