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
Pepper to Taste 2 Cups Sharp Cheddar
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.