crewsk
Master Chef
I have not tried this yet but thought it looked good & that some of you here that go camping or whatever would like it. It is in my Southern Living Annual Recipes Cookbook 20th Anniversary Edition & was submited by C.M. Rodes from Louisville, KY.
Although this pasta recipe was designed to cook over a campfire while "roughing it" you're sure to enjoy it equally as much when prepared in the comfort of your own kitchen.
2 yellow squash, cut into chunks
2 zucchini, cut into chunks
1 purple onion, quartered
1 small eggplant, unpeeled & cut into chunks
1 red bell pepper, quartered
1/3C. margarine or butter
2 to 3tsp. dried Italian seasoning
1/2tsp. pepper
2tsp. chicken flavored boullion granules
2 quarts water
8oz. linguine, uncooked
1/4C. grated parmesan cheese
Place first 5 ingredients on a lightly greased 24x18 inch piece of heavy duty foil; dot with butter & sprinkle with Italian seasoning & pepper. Seal securely.
Cook over hot coals(400F-500F) 20-30 minutes or until vegetables are tender. Remove from heat & keep sealed.
Combine bouillon granules & 2 quarts water in a stockpot; cover & place in hot coals. Bring to a boil; add linguine & cook until tender. Drain. Top with vegetables; sprinkle with cheese. Yield: 2-3 servings.
Although this pasta recipe was designed to cook over a campfire while "roughing it" you're sure to enjoy it equally as much when prepared in the comfort of your own kitchen.
2 yellow squash, cut into chunks
2 zucchini, cut into chunks
1 purple onion, quartered
1 small eggplant, unpeeled & cut into chunks
1 red bell pepper, quartered
1/3C. margarine or butter
2 to 3tsp. dried Italian seasoning
1/2tsp. pepper
2tsp. chicken flavored boullion granules
2 quarts water
8oz. linguine, uncooked
1/4C. grated parmesan cheese
Place first 5 ingredients on a lightly greased 24x18 inch piece of heavy duty foil; dot with butter & sprinkle with Italian seasoning & pepper. Seal securely.
Cook over hot coals(400F-500F) 20-30 minutes or until vegetables are tender. Remove from heat & keep sealed.
Combine bouillon granules & 2 quarts water in a stockpot; cover & place in hot coals. Bring to a boil; add linguine & cook until tender. Drain. Top with vegetables; sprinkle with cheese. Yield: 2-3 servings.
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