Winter has been cold and gray, but last weekend we finally had a bit of sunshine. I ran outside and got my wood grill fired up to make an outdoor supper. I love cooking outside. Food cooked outdoors always taste so much better! I made rustic cornbread, a vegetable medley and grilled beef steaks. It was a delicious weekend supper!
Stir together all ingredients until blended well. Pour into greased baking pan and cover with aluminum foil. Bake on indirect heat with grill lid closed until knife inserted off center comes out clean.
Outdoor Vegetable Medley
2 medium potatoes
1 medium zucchini
1 medium yellow squash
1 celery stalk
2 teaspoons homemade lard
Rosemary, salt, pepper, sage to taste
Cilantro to taste
Handful of favorite cheese
Precook 2 medium potatoes over hot coals for about 40 minutes, or until almost done, or microwave on high for about 8 minutes until almost done. Set aside.
Cube zucchini, squash, onion and celery stalk. Grate carrot and add to cubed vegetables. Top with homemade lard, or a bit of oil, to prevent sticking. Season with rosemary, salt, pepper and sage. Top with almost baked cubed potatoes. Sprinkle cilantro over vegetables to taste.
Bake with covered lid over medium hot wood coals with grill cover closed until all vegetables are soft. Remove from heat, top with cheese and replace dish lid until cheese is melted.
Season meat with salt and pepper. Grill on direct heat then move off direct heat to finish cooking until desired doneness. Enjoy!
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