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Campfire Roasted Vegetable Salad - Perfect for Hiking or Canoeing!

Updated on May 31, 2010

Who says you can’t eat great when out in the backcountry?

Everything tastes better after a full day in the forest, and this salad, which would taste great at a fancy dinner party, becomes pretty unbelievable with a hunger stoked by a day of canoeing or hiking!

This is ideal for any back-country gourmet, as it requires no pots or pans…and is pretty hard to mess up.

This is probably best made on the first night of a canoe or hiking trip, preferably served along side a nice steak dinner to get you on your way in style.

Campfire Roasted Vegetable Salad – for 2 hungry appetites

  • 1 Italian eggplant
  • 2 cooking onions
  • 1 sweet red pepper
  • ¼ cup kalmata olives
  • ¼ cup of any vinaigrette you like
  • Salt
  1. Start a campfire about an hour before you plan on cooking your dinner. What you want to get is sufficient embers and ashes to cover the vegetables completely. You don’t want to cover the vegetables in really big red hot coals, as are too hot and will burn your veggies.
  2. About half an hour prior to dining, bury the pepper, eggplant and 2 onions in hot ashes and embers, keeping live fire and large coals a little away. After 15 minutes of cooking, use tongs (or a stick) to turn the vegetables over. Rebury and continue cooking for another 10 minutes.
  3. Remove from the fire and use a towel to rub off any ashes and embers that cling. (you’ll be tempted to use water, but water will wash off some of the tasty stuff…and you're camping anyway so who needs to wash stuff overly!)
  4. Peel the outer layer from the onion and cut it into segments. Peel the charred skin from the peppers, and cut it into slices and cut the eggplant into slices. Combine the veggies in a bowl, adding the olives and tossing on enough vinaigrette as needed to coat. Season with salt and devour.


Or do a back country pizza!


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