The grill is already hot. The vegetables sit on the counter in a bowl. You reach for the spice tin.
This is summer cooking in one step: vegetables, heat, and Smoked Paprika that tastes like the air above a wood fire. No marinade. No waiting. You toss, you grill, you eat.
Smoked Paprika
Paprika is made from Pimiento peppers that have been dried and smoked...
The paprika does what smoke does. It deepens everything. Zucchini stops tasting thin. Bell peppers lose their sweetness and gain char. Onions caramelize faster. The spice does not cover the vegetables. It shows you what they are when the grill does its job.
Alderwood Smoked Salt
Alderwood Smoked Salt is created by slowing smoking Sea Salt above a...
If you want more smoke, add Alderwood Smoked Salt at the end. If you want heat, finish with Aleppo Pepper. The base recipe works alone. The additions are there when you want them.
Ingredients
Vegetables
- 2 medium zucchini (cut into 1/2-inch rounds)
- 2 medium red bell peppers (cut into wide strips)
- 1 large red onion (cut into 1/2-inch rings)
- 1 medium eggplant (cut into 1/2-inch rounds)
- 8 oz cherry tomatoes
Spice Mix
- 3 tbsp olive oil
- 2 tbsp smoked paprika
- 1 tsp coarse salt
- 1/2 tsp black pepper (freshly ground)
Instructions
- Preheat the grill to medium-high heat. Oil the grates using a paper towel dipped in olive oil and held with tongs.
- Place all the cut vegetables in a large bowl. Drizzle with olive oil and toss to coat evenly.
- Add the smoked paprika, salt, and black pepper. Toss again until every piece is coated with the spice mix.
- Place the vegetables directly on the grill grates. Arrange them in a single layer so they char evenly.
- Grill for 4-5 minutes without moving them. You want char marks on the bottom.
- Flip the vegetables using tongs. Grill for another 4-5 minutes until tender and charred on both sides.
- Remove from the grill and transfer to a serving platter. Taste and add more salt if needed.
Notes
Why Smoked Paprika Works on Grilled Vegetables
Smoked paprika is made by drying peppers over oak fires. The smoke soaks into the flesh before the peppers are ground. You taste that in the first bite. It is not a topping. It is inside the spice.
On the grill, the paprika blooms in the oil and clings to the vegetables as they char. The heat brings out the sweetness in the spice while the smoke flavor stays constant. You get two layers: the vegetable’s natural sugar and the paprika’s wood fire.
Use Spanish paprika if you can. The oak smoke is cleaner than other smoked paprikas, which can taste sooty. Smoked Paprika from La Vera in Spain is what I keep in the tin.
What Vegetables to Use
Zucchini, bell peppers, red onions, and eggplant are the core. They all take high heat without falling apart. Cut them thick so they char on the outside and stay tender inside.
Mushrooms work if you skewer them. Cherry tomatoes blister fast and add acid. Asparagus is good in spring. Corn on the cob gets a full coating of paprika and chars in the husk.
Avoid watery vegetables like cucumbers or anything that wilts before it chars. The grill needs something that holds its shape.
How to Prep for the Grill
Cut the vegetables into pieces that take the same amount of time to cook. Zucchini in half-inch rounds. Bell peppers in wide strips. Onions in thick rings so they do not fall through the grates.
Toss everything in olive oil first. Then add the paprika and salt. Do not add the spice to dry vegetables. The oil is what makes the paprika coat evenly and keeps it from burning.
If you are using wooden skewers, soak them in water for 30 minutes before threading the vegetables. This stops them from catching fire on the grill.
The Grill Setup
Medium-high heat. You want the vegetables to char in 8-10 minutes without burning. If the grill is too hot, the paprika turns bitter. If it is too cool, the vegetables steam instead of char.
Oil the grates before you start. Use a paper towel dipped in oil and held with tongs. Wipe it across the grates twice. This keeps the vegetables from sticking.
Place the vegetables directly on the grates if they are cut thick. Use a grill basket for smaller pieces like cherry tomatoes or chopped eggplant. Turn everything once halfway through.
What to Serve This With
These vegetables go next to grilled chicken, steak, or fish. They work on their own as a main with bread and yogurt. You can toss them into pasta or pile them on flatbread with feta.
If you want more spice flavor, serve with Harissa Seasoning stirred into yogurt. The harissa adds heat and the yogurt cools everything down.
Harissa Seasoning
Spice up your dishes with the bold and vibrant flavors of our...
Leftovers keep in the fridge for three days. Reheat them in a skillet or eat them cold in a grain bowl.
Can I use regular paprika instead of smoked?
You can, but the recipe will taste different. Regular paprika is sweet and mild. It does not have the wood-fire flavor that makes this recipe work. If you only have regular paprika, add a pinch of Chipotle Powder for smoke.
Chipotle Powder
Add a smoky, spicy kick to your dishes with our Chipotle Powder....
Do I need to marinate the vegetables?
No. The oil and paprika toss is enough. Marinating does not add much when you are grilling at high heat. The char and the spice do the work.
Can I roast these in the oven instead of grilling?
Yes. Set the oven to 450°F and roast on a baking sheet for 20-25 minutes. Turn the vegetables halfway through. You will not get the same char, but the paprika flavor stays strong.
What if the paprika burns on the grill?
Lower the heat. Paprika burns faster than other spices because it is made from dried peppers. If you see black spots forming in under two minutes, move the vegetables to a cooler part of the grill.
Can I add garlic to this recipe?
Yes. Toss whole garlic cloves (unpeeled) onto the grill with the vegetables. They will roast in their skins and turn soft. Squeeze the garlic out and eat it with the vegetables. Or mince Garlic Minced into the oil before tossing.
