12 inch Pot
Coals: 24 Top ~350ºF
Ingredients
1 cup Water
1 cup Broccoli Florets
1 cup Cauliflower Florets
1 cup Baby Carrots
1 cup Mushrooms, sliced
1 cup Green Pepper, chopped
1 cup Zucchini, chopped
1 cup Squash, chopped
1 cup Butternut Squash, chopped
1 stick Butter
1 Onion, sliced
Garlic Salt
Pepper to Taste
2 Cups Sharp Cheddar
Grated Parmesan
Directions
- Put ¼ inch water into dutch oven and add vegetables. Place slices of butter on top of veggies.
- Put Dutch Oven over 24 coals until recipe steams then pull out at least half of coals. Steam veggies until carrots are tender.
- Set oven off coals remove water with a baster, cover veggies with grated cheeses and put the lid on the oven. Serve when cheese is melted.