epicurious5.0
Smoked Vegetable Kabobs With Roasted Garlic Smoked Butta
Smoked garlic butter slathered over these smoked vegetable kabobs kicks them up to the next level. Make delicious zucchini, eggplant, bell peppers, and onions.
👤 Terry Sargent📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●food processor
📝 Preparation Steps
1
Make the Roasted Garlic Smoked Butta
roasted garlic2 cupsSmoked Butta
2
Remove the butter from the refrigerator and allow to come to room temperature. Meanwhile, preheat the oven to 400°F.
3
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.
4
Peel the garlic. Combine the garlic, vegan butter, fresh herbs, and salt in a food processor. Blend until the ingredients are evenly incorporated.
5
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.
6
Make Smoked Vegetable Kabobs
7
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.
medium zucchini, sliced into rounds4
8
Prepare the smoker for a 60-minute smoke session over low heat.
9
Smoke the vegetables for ⏱️ 60 minutes. Remove from the smoker, brush with the smoked butter, and drizzle with balsamic vinegar, if desired. Enjoy!
Balsamic vinegar (optional)
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