Escaping to the woods for a weekend doesn’t always have to mean you leave the delicious home cooked meals in the kitchen. Just about anything you can make in your oven or stovetop you can adapt to cook on open fire. You can keep it simple with a few dehydrated meals and some trail mix or with a little preparation and a few additions to your camp bin, you can have a fantastic meal in no time.
June is National Camping Month so I am sharing with you one of my favorite camp fire recipes- Fire Roasted Veggies. You can prep the veggies in marinade up to 24 hours before you leave. Be sure to pack a baking sheet, spatula, and oven mitt or towel.
1 red pepper, cut into 1” chunks
1 yellow pepper, cut into 1” chunks
8 oz. package baby bella mushrooms, destemmed and quartered
1 zucchini, sliced in 1/2” coins
1 onion, cut into eights
5 garlic cloves, crushed with the flat side of knife
3/4 c. Olive oil
1/3 c. Balsamic Vinegar
1 t. Salt
1/4 t. Cayenne
1/2 c. Roughly chopped parsley
Place veggies in a ziplock bag.
Whisk marinade and pour over veggies.
When ready to cook, pour veggies into baking sheet and place on grate over fire.
If you’ve got a pretty good fire going, the veggies will cook quickly.
Be sure to flip often and rotate the pan.
I like to wait until the veggies get just a tinge of black around the edges and start to caramelize.
Pairs great with hot dogs or pre-cooked sausages cooked over the fire.