A barbecue staple. These smoked vegetable kabobs are always a hit at the many different functions we cater. We kick it up a bit with a smoked butter to finish. Healthy? Maybe! For this recipe, you will need to soak eight to twelve 8-inch wooden skewers in water for 15 to 30 minutes.

　　This recipe was excerpted from ‘Vegan Barbecue’ by Terry Sargent. Buy the full book on Amazon. Get more veggie skewers here →

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What you’ll need

　　Chevron

　　Chevron

　　Bamboo Paddle Skewers

　　$9 At Amazon

　　Unsalted Vegan Butter

　　$8 At Amazon

　　Smoker

　　$599 At Home Depot

　　Extra-Virgin Olive Oil

　　$16 At Amazon

　　Balsamic Vinegar

　　$4 At Amazon

　　Aluminum Foil

　　$7 $4 At Amazon

　　Wax Paper

　　$3 At Amazon

　　

Ingredients

For the Roasted Garlic Smoked Butta

½ cup unsalted vegan butter, such as Miyoko’s

　　1 head garlic

　　1 tsp. extra-virgin olive oil

　　2 Tbsp. chopped fresh herbs, such as parsley, rosemary, thyme, or chives

　　¼ tsp. kosher salt (optional)

　　

For Smoked Vegetable Kabobs

4 medium red onions, halved

　　4 medium zucchini, sliced into rounds

　　2 red bell peppers, seeded and chopped into 1-inch squares

　　2 orange bell peppers, seeded and chopped into 1-inch squares

　　2 yellow bell peppers, seeded and chopped into 1-inch squares

　　2 green bell peppers, seeded and chopped into 1-inch squares

　　1 large eggplant, sliced into rounds

　　Extra-virgin olive oil

　　2 cups roasted garlic

　　Smoked Butta

　　Balsamic vinegar (optional)

　　

Make the Roasted Garlic Smoked Butta

Step 1

Remove the butter from the refrigerator and allow to come to room temperature. Meanwhile, preheat the oven to 400°F.

　　

Step 2

Remove the excess peels from the outside of the garlic head. Slice off and discard ¼ inch (5 mm) from the wide/root end to expose the cloves. Make a little bowl of foil to set the head of garlic in, which will help hold the garlic cloves together and upright. Drizzle the olive oil over the garlic, then cover completely with foil. Roast in the oven for 40 to 50 minutes, until the garlic is soft throughout and lightly browned. Remove from the oven and allow to cool before handling.

　　

Step 3

Peel the garlic. Combine the garlic, vegan butter, fresh herbs, and salt in a food processor. Blend until the ingredients are evenly incorporated.

　　

Step 4

Using waxed paper, form the butter into a log and wrap tightly. Refrigerate until chilled. Slice and serve as needed, storing leftovers in the refrigerator. This compound butter will keep for 1 to 2 weeks in a sealed container in the refrigerator, or for up to 6 months in the freezer.

　　

Make Smoked Vegetable Kabobs

Step 5

Skewer the vegetables by alternating between red onion, zucchini, and the different colored bell peppers. Brush the veggies with a light layer of olive oil.

　　

Step 6

Prepare the smoker for a 60-minute smoke session over low heat.

　　

Step 7

Smoke the vegetables for 60 minutes. Remove from the smoker, brush with the smoked butter, and drizzle with balsamic vinegar, if desired. Enjoy!

　　Recipe excerpted from Vegan Barbecue © 2023 Quarto Publishing Group USA Inc. Text © 2023 Terry Sargent. Photography © 2023 Bites and Bevs LLC. Buy the full book from Amazon or Harvard Common Press.