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.
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).
Cheesy One Pan Vegetables
Amount Per Serving
Calories 196Calories from Fat 90
% Daily Value*
Saturated Fat 6g38%
Vitamin A 941IU19%
Vitamin C 69mg84%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •