Camping Veggie Recipes

Try some of these yummy camping veggie recipes.

Veggie dish

Here are 3 healthy dishes from rvgoddess.com which you can add to your everyday menu.

Warm Potato Salad with Arugula

 

  • 1 medium red onion, peeled and slivered
  • 4 medium (about 1.75 lbs) Yukon Gold (or similar) potatoes, unpeeled, cut into one-inch cubes
  • 4-6 cloves garlic peeled and left whole Kosher Salt
  • Freshly cracked black pepper
  • Extra-virgin olive oil, for drizzling
  • 3 ounces Arugula leaves
  • ½ cup freshly shredded Parmesan cheese (optional)

DRESSING:
1 Tablespoon fresh lemon juice
1 Tablespoon balsamic vinegar
¼ cup extra-virgin olive oil

Warm Potato Salad with Arugula

Heat oven to 400°. Arrange slivered red onion, potato pieces and whole garlic cloves in one layer on a parchment paper-lined baking sheet. Sprinkle with Kosher salt and black pepper, to taste and then drizzle a few tablespoons of olive oil over all. Use your hands to toss the potato mixture until the pieces are evenly coated with oil. Bake for 45-50 minutes, or until potatoes are cooked through and browned and some edges of the onion are charred.

Meanwhile, place arugula leaves in a large serving platter or shallow bowl. Set aside.

For the dressing, place the lemon juice, balsamic vinegar and ¼ cup extra-virgin olive oil in a blender. Set aside.

When the potatoes have finished cooking, remove the roasted garlic cloves and add the cloves to the dressing ingredients in the blender. Puree until fairly smooth. Transfer hot potato and onions to the serving platter over the arugula leaves. Pour the dressing over all and toss well to combine.

Serve immediately – with the cheese sprinkled over the top of the salad, or passed as a garnish.

Balsamic Roasted Vegetables

Balsamic Roasted Vegetables

  • 1 Tablespoon extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon kosher salt
  • Freshly cracked black pepper, to taste
  • One pound sweet potatoes, peeled and cubed into 1-inch cubes
  • One medium yellow (or red) onion, slivered
  • 5-6 cloves garlic, peeled
  • One red pepper cut into one-inch pieces
  • Fresh or dried thyme (or herb of your choice)

Heat oven to 425°. Mix the olive oil, vinegar, salt and pepper in a large bowl. Add the chopped vegetables and stir to coat. Spread the dressed vegetables and all the sauce evenly on a cookie sheet lined with parchment paper or aluminum foil. Bake for approximately 45-40 minutes, or until vegetables are soft and begin to brown. Serve immediately.

Sauteed Fresh Corn with Cherry Tomatoes

  • 2 ears fresh corn
  • 1 Tablespoon extra virgin olive oil
  • 2 Tablespoons butter
  • Salt & Pepper to taste
  • 4 ounces (about 1 cup) cherry or grape tomatoes, halve.

Sauteed Fresh Corn with Cherry Tomatoes

Remove husks and silk from corn. Hold the corn, with the tapered down, and slice close to the cob to remove as much corn as possible. Heat a skillet over medium heat. Coat the bottom of the skillet with olive oil, then add the butter. When the butter has melted, stir in the corn and saute, uncovered, stirring often, over a medium-low flame, for about five minutes. Salt and pepper to taste. Stir in the tomatoes and toss very gently. Remove from heat. Let rest one minute or until the tomatoes are heated through then serve.

Let us know if you try any of these veggie recipes.

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