1 cup pecan wood chips
1 medium eggplant, cut into ½-inch thick slices
1 medium zucchini, cut into ½-inch thick slices
1 cup mushrooms
1 small yellow bell pepper, cut into 1-inch strips
1 small red bell pepper, cut into 1-inch strips
1 bunch of asparagus
1 ear fresh corn, husks and silk strands removed, corn cut into 1-inch pieces
2 tablespoons vegetable oil
2 tablespoons 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.