Dutch Oven Vegetables

8 cups of vegetables, cut into bite size pieces (use your favorite, but some possibilities include broccoli, cauliflower, baby carrots, mushrooms, onions, bell peppers, zucchini, squash)

1/4 lb. butter

8 oz grated sharp cheddar cheese

8 oz grated fresh Parmesan cheese

Put 1/4″ water in Dutch oven and add vegetables. Season with salt and pepper (do this generously–use more than seems enough). Place slices of butter on top of vegetables. Put Dutch oven on coals until vegetables are steaming, then remove half the coals. Steam until carrots are tender. Remove oven from coals, remove water with a baster, and cover vegetables with the grated cheese. Put lid on top of oven and serve when the cheese is melted.

This entry was posted on Wednesday, January 17th, 2007 at 9:00 am and is filed under Dutch Oven Vegetable Recipes, Vegetable Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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