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
- 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)
- 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.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook