Dutch Oven Baked Vegetables Recipe
This recipe for Dutch Oven Baked Vegetables is a great way to cook vegetables outdoors. The herb oil takes things up a notch on the flavor scale.
very small potatoes
10 or 12 inch Dutch oven
Prepare the vegetables. 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.
Combine the thyme, rosemary, garlic, and oil in a small bowl.
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 350 degrees F (180 degrees C), then cook for about 1 hour, turn the vegetables once during this time.
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