Sous Vide/Sous-B-Q™ Vegetable Marinade
About
While adding flavorings in the sous vide bag accomplishes little or nothing, surface treatments and rubs can contribute greatly to results.
Ingredients
Vegetable oil, 1/3 cup/75 ml.
Balsamic vinegar, 1 oz./30 ml.
Fresh garlic, 1 oz./30 g.
Dried spearmint leaves, 1 Tbsp/0.5 g.
Dried lemon zest/peel. 1 Tbsp/0.5 g.
Kosher salt, 1 Tbsp./8 g.
Pepper, ground black, 1 Tbsp/5 g.
Mustard, 1 Tbsp./20 g.
Egg yolk, one each.
Equipment requirements:
Generic blender or stick blender.
Instructions
Level of difficulty: 2
Procedure:
Combine all ingredients in a blender. A stick blender can also be used. Give the egg yolk a little time to sink all the way to the bottom of the glass.
PULSE!
Pulsing is very important. It prevents the oil on top from being pulled down too quickly into the vinegar/garlic/egg yolk/mustard mixture. Since this dressing is an emulsion, the ingredients must be homogenized gradually. If the dressing separates, it can still be used as is. You can also give it a few minutes for the components to sink and rise and emulsify again.
The texture of the marinade/emulsion should be stiff... 
Assorted sous vide processed vegetables are coated with the marinade. 
Then, the vegetables are laid out on racks, and transferred to the smoker. Carrots, figs, celery, red onion, corn, and tomatoes. 
This is the result after 180F/82C for 4 hours. The figs look rather like mushrooms, which can also be used! 
The vegetables can then be served hot or sealed and refrigerated for use later. Served cold, the smokiness will be little bit more pronounced,. They make great snack platters with a simple Ranch style dip. They can also be well applied in pasta dishes, on pizza, etc. Look for upcoming recipes illustrating the various methods for each particular vegetable. Click HERE to see how we did the CELERY!