Name: Smoked Vegetable Kabobs With Roasted Garlic Smoked Butta
Ingredients: 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); 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)

Grilled smoke vegetable kabob with squash tomato onion and peppers.

Photo by Bites and Bevs

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 →

What you’ll need

Bamboo Paddle Skewers
$10 $9 At Amazon
Unsalted Vegan Butter
$8 At Amazon
Smoker
$599 At Home Depot
Extra-Virgin Olive Oil
$18 $17 At Amazon
Balsamic Vinegar
$5 At Amazon
Aluminum Foil
$5 At Amazon
Wax Paper
$3 $2 At Amazon

Recipe notes

See Related Recipes and Cooking Tips

10 Veggie Kebabs to Toss on the Grill This Weekend
The best way to eat your vegetables (and cheese\!) during grilling season is on a skewer.

Halloumi Lasagna

In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Zucchini, Pea, and Bulgur Pilaf

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.