Steak and Scallops are a great combination that are simple to cook over the grill while tasting great. Perfect for the back yard or weekend camping trip.
Baking vegetables in a Dutch oven is such a simple and easy way to cook them outdoors. This recipe gives an example of spices that can take things up a notch on the flavor scale.
The vegetables can come out roasted, baked or as a casserole depending on what vegetables you choose, how hot you cook them and how long you cook them. I have cooked and eaten them from roasted brown the a mushy slurry, but no matter how they come out, they always taste wonderful!
The best thing about this classic cooking technique, you can simply cook whatever you have on hand, available at the market, or growing in the garden.
30ml of oil
2 sprigs of thyme
2 springs of rosemary
3 cloves garlic
10 or 12 inch Dutch oven
Prepare your vegetables of choice, the ingredients list give an example of some options available. You may peel or not peel. Cut all the vegetables to a similar size so they cook at an even rate, thus not getting some over-cooked, while others are raw.
Remove the leaves from the thyme and rosemary, then loosely chop.
Peel and finely dice the garlic.
Combine the oil, thyme, rosemary, and garlic.
Place the prepared vegetables in a Dutch oven then tip the herb oil over the top. Gently toss the vegetables so they are completely covered in the oil and herbs.
Bring the Dutch oven to a temperature of about 180 degrees C (355 degrees F), then cook for about an hour, turn the vegetables once during this time.