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Sunday, May 31, 2009

Great Camp Eats for Vegetarians

This is a vegetarian meal but carnivores also love its hearty goodness

Janet Groene's
Grilled VeggieWich

3 cloves garlic, mashed with flat side of a knife
1/2 cup olive oil
6 large, firm pitas (pocket bread)
6 cups cut-up vegetables*
6 slices from a 4-inch diameter eggplant
6 rounds provolone cheese

1. Put garlic, oil and vegetables in a self-sealing plastic bag and marinate, turning often, at least 30 minutes. Prepare medium-hot grill.
2. Using tongs, lift vegetables out of marinade. Drain to remove excess oil and put them (except eggplant), in a grill basket. Eggplant can be placed directly on the grill. Grill vegetables until they are crisp-tender. Grill pitas, brushing with additional garlic oil, until they are glistening and golden.
4. Split pitas, brush inside with garlic oil, place a piece of provolone and a slice of grilled eggplant in each, and stuff with grilled vegetables. (Make a colorful mix of green and red pepper, yellow squash, red onion, Vidalia onion, zucchini and so on.)

Makes 6 sandwiches. Wrap any leftovers individually in foil to re-warm over the grill or in waxed paper to make sandwiches tomorrow. Warm them in the microwave.

Cook's note: Marinade can be refrigerated to use again.

For more easy recipes for galley or camp go to
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