1 block of butter (unsalted)

500 g carrots

500g snap peas

500g green beans

500g red pepper

7g Thyme

10 g Oregano

Salt and pepper



1.Melt butter in pot

2.Cut Vegetables

3. Toss butter, vegetables, thyme, oregano, salt and pepper, and a small amount of EVOO

4.Lay on a tin foil sheet inside the Smoke Barrel and spread vegetables across evenly

5. Smoke at 250 F for 1.5 hours and check every half hour after until desired tenderness

6.Toss with extra thyme and oregano to finish



Feel free to experiment with different types of vegetable and even fruit.