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.
If you would like more Dutch Oven recipes, please sign up to receive my Dutch Oven Recipe eBook and newsletter below:
Dutch Oven Vegetables
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.
If you would like more Dutch Oven recipes, please sign up to receive my Dutch Oven Recipe eBook and newsletter below:
Related Articles