Campfire Skillet Vegetables

Campfire cooking is one of my favorite ways to spend time outdoors. Combined with seasonal eating and cleaning out the summer garden, this recipe for Campfire Skillet Vegetables excites me. I chose vegetables from what I had ready to be picked as well as what is already moved to storage (onions).

This is my kind of cooking. When I started cooking with On The Fire I had to force myself to measure ingredients. It was rough! I’d do well in the beginning and then realize I’d added ingredients I hadn’t measured. How much salt? Was that about a cup of corn? This week I’ve been in a hurry to get good meals planned, cooked, and on the table. I measured nothing. It was glorious!

campfire skillet vegetables
Campfire Skillet Vegetables

Campfire Skillet Vegetables are cooked with indirect heat. You want nice red coals, and you’ll move the skillet off to the side a little. Don’t cover the skillet. Cast iron and vegetables will heat up together, and cool together. Take the skillet off the rack and set it aside a few minutes before the vegetables are finished cooking.

This dish goes well with most anything. A chicken hung to roast over the fire is always good. Venison, beef or bear steaks are common at our table. A loaf of crusty bread is nice to soak up some of the juice in the bottom of the skillet.

Campfire Skillet Vegetables

It's time to clean up the garden and make use of the harvest. Corn, peppers, onions, zucchini….what else do you have? Cooked in a cast iron skillet over a campfire makes it even better.
Course Side Dish
Cuisine American
Keyword broccoli, campfire cooking, carrots, corn, kale, onions, peppers, zucchini
Prep Time 20 minutes
Author Robin Follette

Equipment

  • Cast Iron Skillet

Ingredients

  • Olive oil Enough to drizzle over vegetables and lightly coat the bottom of the skillet
  • Corn on the cob
  • Onions
  • Peppers I use Bell pepper mostly but like to slice a Jalepeno or two for some zing
  • Carrots Cut into 1/4" sticks
  • Broccoli Separate florets, slice stems
  • Kale
  • splash hot sauce A splash
  • sprinkle Red pepper flakes a sprinkle

Instructions

  • "Shuck the corn and cut each one into 3" pieces. Don't measure, just cut.
  • Cut the Bell peppers, onins and zucchini into 1/4" thick slices.
  • Scrub the carrots well. No need to peel fresh carrots. Cut them into 3" pieces. Cut them into quarters or halves if they're fat carrots.
  • Cut the broccoli head into florets, and slice the stem into 1/4" pieces.
  • Chop the kale into bite sized pieces.
  • Put a light coating of olive oil in the cast iron skillet. Put the corn on the bottom of the skillet. Mix the vegetables together and then place them in the skillet. Drizzle everything with more olive oil. Sprinkle with some hot sauce or red pepper flakes for added flavor. You might want to add a little garlic or garlic powder, maybe some fresh herbs on top.