Here is a vegetarian option for a camping meal that will satisfy even the hungriest carnivore. You can add grilled meat if you want to stretch this out. If adding meat, grill thinly sliced Greek pesto marinated steak, pork loin, lamp, or chicken.
Serves 4 – 6
- 1 bell pepper, sliced into strips
- 1 sweet or red onion, cut in half and sliced
- 1 bunch asparagus, woody ends snapped off
- 1 portobello mushroom, stem end trimmed (leave whole)
- Greek pesto (recipe below)
- 1/2 English cucumber, chopped
- 1 lemon, cut in half
- 1/3 cup hummus
- 1/4 cup feta or goat cheese, crumbled
- 1- 2 pitas per person, regular preferred over pocket bread
- oil for grilling
- 2 cloves garlic, peele
- 1/4 cup parmesan cheese, grated
- 1 cup loosely packed flat leaf parsley, leaves and stems
- 2 Tbsp fresh oregano leaves
- 1 tsp lemon zest
- 1 tsp Champagne or white wine vinegar
- olive oil
- lemon juice
- salt & pepper
In a food processor, add garlic, parmesan, parsley, oregano, lemon zest, and vinegar. Pulse, scraping the sides occasionally, until uniformly chopped. Drizzle in olive oil through the spout while the processor is running. Add just enough to bind the ingredients loosely. Add a squeeze of lemon juice and continue to blend. Season to taste with salt & pepper. Add more lemon juice and olive oil to taste. Transfer into a container and keep covered in the fridge up to a week. You can make this ahead and freeze it, as well.
Heat a sauté pan over medium flame on a campfire, grill, or camp stove. Remove from heat and place the pitas in the pan; cover with a lid to allow them to warm and soften off the heat.
Brush oil on a medium-high campfire grate, grill, griddle, or grill pan. poon half the pesto into a cup and thin with oil to make a good basting consistency. Grill bell pepper, onion, asparagus, and mushroom, basting with pesto as they cook. Place lemon on the grill, cut side down. Turn vegetables and continue basting until they have a little char. Set aside on a plate as they become done. Slice the portobello mushroom after grilling. Squeeze half of the grilled lemon over the vegetables.
Build the pitas:
Spread pita with hummus and pesto. Layer with grilled veggies and chopped cucumber. Squeeze grilled lemon over veggies. Top with crumbled cheese. Fold pita in half and enjoy!
Eggplant, zucchini summer squash, and beets would be good, too. Vegetables that you can slice into long strips before or after grilling work best in the pitas. We tried green onion (scallions) and found them too stringy.