Get your veggies even while you're camping with this spicy, smoky and colorful side dish. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Light firewood or charcoal and let campfire burn down to medium-hot embers or coals. Top with a grill rack.

  • 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.

Nutrition Facts

64 calories; 2.6 g total fat; 0.2 g saturated fat; 173 mg sodium. 310 mg potassium; 8.9 g carbohydrates; 1.6 g fiber; 7 g sugar; 2.6 g protein; 345 IU vitamin a iu; 38 mg vitamin c; 17 mcg folate; 9 mg calcium; 12 mg magnesium;

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Rating: 5 stars
Love this! I first saw this recipe in the diabetes magazine and have made it many times. I omit the tomatoes and sometimes add other veg such as thinly sliced carrots. I make it on the stove not the campfire. Read More