Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: Diabetic Living Magazine


Recipe Summary

25 mins
25 mins


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

3/4 cup
64 calories; protein 2.6g; carbohydrates 8.9g; dietary fiber 1.6g; sugars 6.9g; fat 2.6g; saturated fat 0.2g; vitamin a iu 344.8IU; vitamin c 38.5mg; folate 17.3mcg; calcium 8.5mg; iron 0.5mg; magnesium 12mg; potassium 310mg; sodium 173mg.

1 vegetable, 1/2 fat