Whenever we go camping we like to tell scary stories. We can’t help it. The roaring fire, the sounds of nature, and the lack of walls get our noggins working up to fever pitch. Our last camping trip to Bryce Canyon National Park had us dreaming up particularly juicy tales which even scared us. Luckily, when it comes to camp cooking our veggie skewers shouldn’t scare anyone. They are a deliciously healthy and quick meal. So for your next outdoor overnight expedition: stick with the conventional Rip Van Winkle stories and keep an eye on those skewers! Because no one wants to listen to scary tales on an empty stomach.
BT’s CAMPFIRE VEGGIES RECIPE
Serves 4 Total Time: 20 Minutes [10 minutes preparation; 10 minutes campsite cooking]
WHAT YOU NEED
1 Yellow bell pepper, cut into 1-inch squares
2 Zucchini, cut into 1-inch rounds
12 Large pearl onions
12 Cherry tomatoes
Salt and pepper to taste
3 Tablespoons garlic powder
WHAT TO DO
1. At home slice the vegetables and package into sealable food containers.
2. Set up the campfire or outdoor grill for direct heat cooking on high heat.
3. Mix the garlic powder and oil to create a thin paste. Skewer the vegetables and coat with the garlic oil mixture. Add salt and pepper to taste.*
4. Grill over direct heat for 5 minutes on each side.
5. Remove from grill and serve immediately.
* BT Tip: Add a pinch of cayenne pepper to the mixture to spice things up.
What sort of vegetables do you like to grill? Do you like hearing scary stories when camping?
Reblogged this on The thru-hiker's guide to the galaxy and commented:
Tasty veggie campfire food!
We have recently become vegetarians and we spend lots of time camping, will definitely be giving these veggie skewers a go, thanks!
You are most welcome! Hopefully your next camping trip will be a delicious one.
How yummy! 🙂
Love it. Campfires ain’t just for carnivores. 😉
Absolutely! Thanks for stopping by!
Looks delicious and I’m sure would work well at home on the BBQ too.
Absolutely Sue! Any BBQ grill would do the job.
The food presentation is sooo inviting & enticing!!!!
Thank you! Hope you get to try this out sometime whether at home or while camping. 🙂
They look great. Here’s mine, not too different. No courgette to hand, but I did have mushrooms. Button ones would be perfect, but otherwise half or quarter larger ones. I add bay leaf, and serve with a (home-made) barbecue sauce, basically soya, garlic, chilli/Tabasco, vinegar (usually white wine).
Forgot the link. Idiot me
Thanks for the recipe! Mushrooms would make a great addition to our veggie skewers and your home-made barbecue sauce sounds delicious. I will have to make it and bring it on the next overnight camping trip. 🙂