cheesy one pan vegetables

Feel free to share!

Cheesy one pan vegetables have become a camping tradition. A great dish that can be easily cooked outdoors using up leftover cheese and vegetables.

Cheesy one pan vegetables is a dish I cook on almost every camping trip. We love camping together with our families throughout the summer months. Moreover we never miss an opportunity to cook and eat outside. The old adage, food really does taste better when eaten outdoors. Those of you who follow us on facebook and twitter will know that we were camping during the May Bank Holiday weekend. You tend to eat a lot of protein and carbs when camping but often fall short on veggies. By the second day of any trip we are craving vegetables! We don’t mind a vegetable kebab but they can be a struggle to feed to our kids who are often less than enthusiastic!

We came across this recipe quite by accident and cook it most camping trips now. A quick check in our local supermarket to see what vegetables were available. Saute the vegetables and mix it all up with a bit of leftover cheese – what could be easier? We assure you it tastes great and we cook it at home if the BBQ is on as its so quick to pull together. But for those of us brave enough to camp in Scotland in early May, when there’s still a nip in the air, it warms the belly!

If you like this recipe try our Lemon & Paprika Kebabs, our Cajun Chicken & Vegetables and our Chorizo & Chickpea Hash. All great recipes that can be cooked outdoors and therefore great for the campers amongst you.

Cheesy One Pan Vegetables

Cheesy one pan vegetables have become a camping tradition. A great dish that can be easily cooked outdoors using up leftover cheese and vegetables.

5 from 2 votes

Print Pin Rate

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Servings: 8 portions

Calories: 196kcal

Author: Michelle Rolfe

Ingredients

• 4-5 medium potatoes (diced into 1cm cubes)
• 1 large red onion (sliced)
• 1 red pepper (diced)
• 1 yellow pepper (diced)
• 1 courgette (diced)
• 1 punnet cherry tomatoes
• 4 cloves garlic (skin left on)
• 1 large bunch parsley (chopped)
• 1 large knob butter
• 200 g cheese (see notes below)

Instructions

• Place all the vegetable ingredients in a large non-stick frying pan, along with the butter and place over a high heat for 5 minutes, stirring continiously. Then reduce heat to low and cover the pan with a lid (or if camping like us with some tin foil).
• Continue to cook the vegetables, checking regularly to avoid them sticking until the potatoes are cooked through. Remove the lid.
• Cut the cheese into large chunks and scatter across the vegetables, allowing the cheese to melt through stiring continiously. Season with salt and pepper and serve immediately.

Notes

You may be able to find ready prepared potatoes in foil dishes in your local supermarket. We have used these when camping as it saves time paring and chopping potatoes when space is limited.

We've listed vegetables but use what you have to hand. Aubergine, leek, mushrooms, spring onions would all work well.

When camping we often take a selection of cheeses with us, we've used camembert and comte. Use what you have to hand as long as it melts well, eg goats cheese, mozzarella (don't use cheddar as it is oily and tends to go rubbery when cooked).

Nutrition Facts

Cheesy One Pan Vegetables

Amount Per Serving

Calories 196 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Cholesterol 29mg10%

Sodium 181mg8%

Potassium 664mg19%

Carbohydrates 19g6%

Fiber 4g17%

Sugar 2g2%

Protein 10g20%

Vitamin A 941IU19%

Vitamin C 69mg84%

Calcium 226mg23%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided below is approximate and meant as a guideline only •

Course : Canape, Starter, Side, Side Dish

Cuisine : BBQ, British

Keyword : BBQ, Camping, vegetarian

Tried this recipe? We'd love to see your photos!Mention @lostinf00d or tag #lostinfood!