Pan-Roasted Campfire Veggies

Pan-Roasted Campfire Veggies

1 Review
From: Diabetic Living Magazine

Get your veggies even while you're camping with this spicy, smoky and colorful side dish.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon sugar (see Tips)
  • 1 tablespoon water
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons cider vinegar
  • 1 teaspoon sriracha sauce, or more if desired
  • 2 teaspoons canola oil
  • 1 (8 ounce) package whole fresh button mushrooms
  • 8 miniature sweet peppers
  • ½ cup grape tomatoes


  • Prep

  • Ready In

  1. Light firewood or charcoal and let campfire burn down to medium-hot embers or coals. Top with a grill rack.
  2. For sauce, in a small bowl stir together sugar, the water, soy sauce, vinegar, and sriracha sauce.
  3. 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 information

  • Serving size: ¾ cup
  • Per serving: 64 calories; 3 g fat(0 g sat); 2 g fiber; 9 g carbohydrates; 3 g protein; 17 mcg folate; 0 mg cholesterol; 7 g sugars; 345 IU vitamin A; 38 mg vitamin C; 9 mg calcium; 0 mg iron; 173 mg sodium; 310 mg potassium
  • Nutrition Bonus: Vitamin C (63% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ fat

Reviews 1

September 10, 2017
profile image
By: Joan
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.
More Reviews