Smoked Veggie Goat Cheese Sliders — a delicious vegetarian or Meatless Monday recipe made on the smoker or pellet grill.
We aren’t vegetarians, but we absolutely enjoyed these sliders. They work perfectly as an easy dinner, a party appetizer, or a fancier game-day snack.
How to Make Smoked Veggie Goat Cheese Sliders
Start by choosing your vegetables. I used a red and a yellow bell pepper, one small eggplant, an onion, cherry tomatoes, and several garlic cloves. Mushrooms also pair beautifully if you want to add them.
Cut the peppers, onion, and eggplant into bite-sized pieces. Thinly slice the garlic and leave the cherry tomatoes whole.
Place all the chopped vegetables and tomatoes on a baking sheet. Drizzle with olive oil and balsamic vinegar, then season with kosher salt, black pepper, crushed red pepper flakes, and Italian seasoning. Toss everything until evenly coated.
Set your smoker or pellet grill to 250°F (about 120°C) and place the baking sheet on the grate. Smoke the vegetables for about 1½ to 2 hours. They will shrink and concentrate in flavor as they cook—toss them a few times and check toward the end so you can remove them when they reach your desired tenderness.
Once the veggies are tender and lightly smoky, remove them from the smoker and let them cool slightly. While they rest, prepare the slider buns. I used a 12-count pack of King’s Hawaiian sweet rolls and sliced the entire package in half horizontally so I could use the bottom layer for assembly and the top layer as the lid.
On the bottom half of the buns, arrange six overlapping slices of provolone so the entire surface is covered. Layer the smoked vegetables evenly over the cheese, then drizzle a little balsamic glaze over the veggies for brightness and a touch of sweetness.
Scatter about 4 ounces of crumbled goat cheese over the veggies and finish with sliced fresh basil. Place the top half of the buns on and assemble the full pan of sliders on a baking sheet so you can easily return them to the smoker.
Put the assembled sliders back on the smoker set to 250°F for 20–30 minutes, just long enough to warm them through and melt the cheeses. Keep an eye on them so the buns don’t over-brown—your goal is melted goat cheese and gooey provolone.
Once the cheese is melted, serve these gorgeous Smoked Veggie Goat Cheese Sliders
Remove the sliders from the smoker and use a sharp knife to cut the pan into individual portions. They’re ready to serve warm—perfect alongside a simple salad, chips, or as part of a spread for guests.
If you like Smoked Veggie Goat Cheese Sliders, you might also like 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
15
2
Equipment
-
Smoker
-
Traeger / Pellet Grill
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1 onion
- 1 small eggplant
- 5–6 cloves garlic, thinly sliced
- 8 oz cherry or grape tomatoes
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- Kosher salt, black pepper, crushed red pepper flakes, Italian seasoning to taste
- 1 (12-count) package slider buns (I used King’s Hawaiian sweet rolls, halved)
- 6 slices provolone cheese
- Balsamic glaze (for drizzling)
- 4 oz crumbled goat cheese
- Fresh basil, sliced
Instructions
- Cut the bell peppers, onion, and eggplant into bite-size pieces. Thinly slice the garlic and place everything with the tomatoes on a baking sheet.
- Drizzle with olive oil and balsamic vinegar. Season with kosher salt, pepper, crushed red pepper flakes, and Italian seasoning, then toss to coat.
- Set your smoker or pellet grill to 250°F and place the baking sheet on the grate. Smoke for 1½–2 hours, tossing a few times during cooking.
- Remove the smoked vegetables and let them cool slightly.
- Arrange provolone slices on the bottom half of the slider buns, top with the smoked veggies, drizzle balsamic glaze, sprinkle crumbled goat cheese and fresh basil, then place the top buns on.
- Return the assembled sliders to the smoker at 250°F for 20–30 minutes, until cheese melts and sliders are warmed through. Cut and serve warm.
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