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Friday, December 10, 2010

Janet Groene's Recipes are Camp Tested

Janet Groene's 
Campfire Grilled 
Veggie Sandwich
    Who says you need meat to make a camping meal?  These sandwiches are grilled to perfection and served on the best quality pita bread you can find.

3  cloves garlic, mashed with flat side of a knife
1/2 cup olive oil
6 pitas
6 cups cut-up vegetables*
6 rounds provolone cheese
1. Soak garlic in olive oil 1 hour and brush oil on pitas.  Set pitas aside.
2. Put remaining garlic oil in a self-sealing plastic bag with the vegetables and marinate, turning often,  at least 30 minutes.
3. Drain vegetables well, saving oil. Put vegetables in a grill basket. Over a hot grill, cook vegetables, turning basket often,  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 in each and fill with hot, grilled vegetables. 
    Makes 6 sandwiches. 
    Wrap any leftover sandwiches individually in foil to re-warm later over the grill or in waxed paper to re-warm in the microwave. Refrigerate until needed.
*Make a colorful mix of green and red pepper, yellow squash, red onion, Vidalia onion, zucchini and so on.
    Cook’s tip: to marinate and drain vegetables, use a zip-top bag. Then cut a small corner off the bottom of the bag to drain vegetables thoroughly, saving oil.  Remove vegetable to the grill basket and throw the bag away.  

See more of Janet's galley-ready recipes at

Traveling? Check out a local church supper for a great feed at an affordable price. You'll meet some nice townfolks too.

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