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Dutch Oven Vegetables

PostPosted: Mon May 24, 2010 11:37 am
by dutchovendelights
Dutch Oven Vegetables

8 cups mixed fresh vegetables, cut into bite size pieces (i.e., broccoli, cauliflower, baby carrots, mushrooms, onions, bell peppers, zucchini, squash)
1/4 lb. butter, cut into pats
8 oz sharp cheddar cheese, shredded
8 oz Parmesan cheese, grated

Put 1/4" water in 12" Dutch oven and add vegetables. Season with salt and pepper. Place pats of butter on top of vegetables. Put Dutch oven on about 20 hot coals until vegetables are steaming, remove half the coals. Steam until carrots are tender. Remove oven from heat, remove water (a baster works well for this) and sprinkle cheese over vegetables. Replace lid and serve when the cheese is melted.