Smoked veggie goat cheese sliders — a delicious vegetarian or Meatless Monday recipe designed for a smoker or pellet grill.
We aren’t vegetarians, but we loved these sliders. They work great as a casual dinner, an appetizer, or an elevated game-day snack.
How to Make Smoked Veggie Goat Cheese Sliders
Begin by selecting your vegetables. I used a red and yellow bell pepper, a small eggplant, an onion, cherry tomatoes, and several cloves of sliced garlic. Mushrooms also make a tasty addition.
Cut the peppers, onion, and eggplant into bite-sized pieces and thinly slice the garlic. Place the cut vegetables and the tomatoes on a baking sheet.
Toss the veggies with olive oil, balsamic vinegar, kosher salt, black pepper, crushed red pepper flakes, and Italian seasoning so they’re evenly coated.
Set your smoker or pellet grill to 250°F and place the baking sheet on the grate.
Smoke the vegetables for about 1½ to 2 hours. They’ll shrink and concentrate in flavor as they cook. Toss them a few times and check toward the end of the cook time — remove them when they reach your preferred tenderness and smokiness.
When the veggies are done, take them off the smoker and let them cool slightly while you prepare the buns and cheese.
I used a 12-count pack of King’s Hawaiian sweet rolls for these sliders. Use a large bread knife to separate the top half of the roll sheet from the bottom half so you have one large top piece and one large bottom piece.
Lay six slices of provolone across the bottom half of the buns, slightly overlapping the slices to cover evenly. Spread the smoked vegetables over the provolone in a single layer.
Finish the vegetable layer with a drizzle of balsamic glaze and then scatter about 4 ounces of crumbled goat cheese and sliced fresh basil on top.
Assemble the sliders on a baking sheet, place the top half of the buns over the filling, and return the sheet to the smoker set to 250°F. Warm for 20 to 30 minutes or until the cheese is melted and the buns are warmed through.
Once the cheese is melted you can serve these gorgeous Smoked Veggie Goat Cheese Sliders!
Use a sharp knife to cut the sheet into individual sliders and serve while warm.
If you like Smoked Veggie Goat Cheese Sliders, you might also enjoy these recipes
Traeger Smoked Veggie Manicotti
Traeger Smoked Veggie Pizza
Blackstone Cheeseburger Sliders Recipe
Traeger Mexican Street Corn Pizza
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Smoked Veggie Goat Cheese Sliders
Cheri Renee
Equipment
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Smoker
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Traeger/Pellet Grill
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1 onion
- 1 small eggplant
- 5 to 6 cloves garlic
- 8 ounces cherry or grape tomatoes
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- kosher salt, pepper, crushed red pepper flakes, Italian seasoning
- 1 (12-count) package slider buns (I used King’s Hawaiian Sweet Rolls cut in half to separate tops and bottoms)
- 6 slices provolone cheese
- balsamic glaze (squeeze bottle found in vinegar section of grocery store)
- 4 ounces crumbled goat cheese
- fresh basil leaves sliced
Instructions
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Cut the bell peppers, onion, and eggplant into bite-size pieces and thinly slice the garlic. Place the cut veggies and tomatoes on a baking sheet.
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Drizzle the olive oil and balsamic vinegar over the vegetables. Season with kosher salt, black pepper, crushed red pepper flakes, and Italian seasoning. Toss to coat evenly.
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Set the smoker or pellet grill to 250°F. Place the baking sheet on the grate and smoke for 1½ to 2 hours, tossing a few times during cooking.
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Remove the veggies and let them cool slightly.
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Place provolone slices on the bottom half of the slider buns, then layer the smoked vegetables over the cheese. Drizzle with balsamic glaze, sprinkle crumbled goat cheese and fresh basil, then top with the bun tops.
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Return the assembled sliders to the smoker at 250°F for 20 to 30 minutes, or until the cheese is melted and the sliders are warmed through. Slice into individual sliders and serve.
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