30 May 2008

Dutch Oven Vegetables

This recipe is dead-simple and easy to modify to your liking. We simply throw a couple of steaks on the BBQ and dinner is done.

8 cups of vegetables, cut into bite size pieces (broccoli, cauliflower, baby carrots, mushrooms, onions, squash, green beans, red pepper)
1/4 lb. butter
1 envelope Dry onion soup mix
8 oz grated fresh Parmesan cheese

Add vegetables to Dutch Oven and replace lid. Put 24 coals under Dutch oven until steaming and then pull away half the coals. When veggies are tender but no overcooked remove most of the excess liquid and sprinkle on the cheese.

The cheese combined with the onion soup mix and veggie water make a very tasty sauce.

We also tried this recipe in foil packs, directly on the fire and it worked beautifully.