Healthy Dutch Oven Cooked Vegetables

Cast iron cooking is as popular now as it was centuries ago. As in the past, today’s cooks have discovered that cast iron skillets, griddles, pots, pans, Dutch ovens and other types of cast iron cookware  are capable of producing an amazing array of delicious, home cooked meals.  We have collected hundreds of recipes over the years and we hope you will use them to create some great cast iron cooking for your family and friends!

If you are tired of bland, tasteless vegetables then this recipe is for you! The seasoning really gives it that extra flavor that will make you love eating vegetables. Also, you can use a number of cheeses to liven up the dish has well. This dish is so delicious that even your kids will be begging for seconds.

Cooking Instructions:

Prep Time: 20 minutes
Cooking Time: 20-30 minutes
*Makes about 8 servings

Ingredients:

• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup baby carrots 
• 1 cup mushrooms
• 1 cup onions, cut into bite-size pieces
• 1 cup bite-size bell pepper pieces
• 1 cup bite-size zucchini pieces
• 1 cup bite-size butternut squash pieces
• Salt and pepper
• pound butter
• 2 cups shredded sharp cheddar cheese
• 2 cups grated fresh Parmesan cheese

Cooking Steps:

A) Using your cast iron camp oven (preferably 12-inch) put about half-inch of water into the oven as well as the veggies. Evenly season with your salt and pepper and place small squares of butter on top.
B)  Gently place the cast iron dutch oven over the 24 scorching coals and let the veggies cook. When they start to steam take 12 or the hot coals away and continue to let the vegetables cook.
C) Once all the veggies are tender, take the cast iron oven off the coals and drain the water out.
D) Put the veggies in a serving platter and sprinkle with cheese. Serve and enjoy!

Nutrition Facts (Per Serving):

Calories 344; Fat 27g; Cholesterol 77mg; Carbohydrate 9g; Protein 17g.

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