This recipe is a favourite for the second or third night out in the bush. The root vegetables keep well so that they can make a very filling meal after several days camping. The best part you can kick around the coals and tell stories while waiting for the food to cook.

  • 5-6 medium potatoes
  • 1 medium butternut squash
  • 5 large carrots
  • 2 ears of corn
  • 1 small turnip or rutabaga
  • 1 stalk celery
  • 1/2 cup oil
  • 2-3 onions
  • 4-6 cloves garlic
  • 1 teaspoon salt
  • Black pepper to taste
  • 2 teaspoons dried oregano
  • 2 teaspoon dried basil
  • 1 cup vegetable stock
Wash the vegetables and cut into chunks. (You can use any other hard winter vegetables that you like.) Heat a cast-iron pot over coals until a little bit warm, then add oil. When the oil is hot, lightly cook onions and garlic. Arrange vegetables in layers on top of onion and garlic mixture. The ones with the longest cooking times go on the bottom of the pot. Sprinkle on the seasonings and herbs. Pour stock over the final layer. Cover the pot with its lid and simmer over campfire coals for 1 1/2 to 2 hours. Leave the lid on until the cooking time is finished. Serves 6 - 8