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Veggie Medley


Dutch oven veggies are a great side dish to any other meal you are preparing. This vegetable medley recipe is from the Mad Chef of the Forest and can be made in any size dutch oven, depending on how many people you are serving.

From the Mad Chef of the Forest: "This veggie medley can be served as a side dish with any dinner and is a delicious accompaniment. When this dish is done, it has a great presentation. It's beautiful to see and tastes good too!"

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 2-8


  • potatoes
  • baby peeled carrots
  • onions
  • zucchini
  • bell peppers
  • cherry tomatoes
  • garlic cloves
  • olive oil
  • Italian seasoning
  • salt and pepper
  • grated parmesan or Italian four cheese mix


  1. Quarter medium or small potatoes lengthwise and place skins down in the dutch oven.
  2. Add carrots and quartered onions.
  3. Cut zucchini in quarters lengthwise, then in half laterally. You should have approximately eight 2 1/2 inch pieces. Place them in the oven.
  4. Cut the bell peppers lengthwise in sixths or eighths depending on the size of peppers. Eliminate the seeds and inners. Place the pepper cups upward on top of everything with skins down and put one peeled garlic clove in each pepper cup.
  5. Place cherry tomatoes anywhere there are not bell peppers.
  6. Pour olive oil over everything and then sprinkle with the Italian herb seasoning, salt and pepper.
  7. Do not stir.
  8. The dish is done when the carrots are fork-tender. The potato skins should be a bit caramelized.
  9. Sprinkle some of the grated cheese on top of everything and replace the lid for a short bit, until the cheese is slightly melted.

Breakfast Variation: Baked Home Fries

A breakfast variation of the veggie medley can be made with diced potatoes, diced bell pepper, and diced onion. Use paprika, salt and pepper for seasonings. Do not add cheese on top. Stir only once while cooking early on, so the potatoes don't fall apart. This should be baked hotter than the veggie medley, so the potatoes are dry, not wet.

About the Chef: Bob Sollima, "The Mad Chef of the Forrest" has been dutch oven baking for almost 40 years, 26 years of which he spent living in the backcountry. Sollima has camped extensively the past two summers and has cooked dutch oven goodies for various celebrities in the backcountry.

"You really have to camp for a spell to appreciate the wonders of the dutch oven. Anything you can bake in your conventional oven at home, you can bake in a dutch oven, and most of the time it tastes better in the dutch oven. Maybe it's the great outdoors or more likely, the sealed-in blended flavors one gets from the dutch oven by the campfire." ~ The Mad Chef of the Forest

More Dutch Oven Recipes from Dutch Oven master, the Mad Chef of the Forest:

More Camping Recipes:

Want to learn more about campground cooking?

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