Pan-Roasted Campfire Veggies
Light firewood or charcoal and let campfire burn down to medium-hot embers or coals. Top with a grill rack.Advertisement
For sauce, in a small bowl stir together sugar, the water, soy sauce, vinegar, and sriracha sauce.
Heat a 10-inch cast iron skillet over campfire 5 minutes or until very hot. Add oil to skillet. Add mushrooms and sweet peppers; cook 8 to 10 minutes or until vegetables begin to char, stirring once or twice. Add sauce; cook until slightly reduced. Add tomatoes; cook 1 minute more, stirring to coat vegetables with sauce. Serve immediately or at room temperature.
Tips: Sugar Substitute - We do not recommend using a sugar substitute for this recipe.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
1 vegetable, 1/2 fat