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Adding wood chips to your gas and charcoal grill imparts a smoky, savory flavor to seasonal vegetables. Dressed up with Montreal Chicken Seasoning, these veggies are sure to be show-stoppers.
1 cup pecan wood chips
1 ear fresh corn, husks and silk strands removed, corn cut into 1-inch pieces
1 medium yellow squash, cut into 1/2-inch thick slices
1 small red onion, cut into thin wedges
1 small green bell pepper, cut into 1-inch strips
1 small red bell pepper, cut into 1-inch strips
1 small yellow bell pepper, cut into 1-inch strips
1 cup mushrooms, halved
2 tablespoons vegetable oil
2 tablespoons McCormick® Grill Mates® Montreal Chicken Seasoning
Soak wood chips in enough water to cover for 1 hour. Drain. Fill smoker box with wet wood chips. Place smoker box under grill rack on one side of grill. Close lid.
Heat grill on high heat about 10 minutes or until smoke appears from chips. Reduce heat to medium.
Meanwhile, toss vegetables with oil in large bowl. Sprinkle with Seasoning; toss to coat well. Place vegetables in grill basket, grill rack or thread onto skewers.
Grill over medium heat for 10 to 12 minutes or until vegetables are tender, turning occasionally.
Test Kitchen Tip: If your grill does not have a smoker box, place wood chips on a large sheet of heavy duty foil. Fold up sides to form a pouch. Poke several holes in foil. Continue as directed.
(Amount per serving)