Serves: 6
Total Calories: 33

1 cup carrot, scrubbed and cut in 1/2-inch slices
2 cups broccoli florets
2 cups cauliflower florets
1 green bell pepper, cut into 1/2-inch strips
1/2 medium purple onion, diced up
1 sweet red bell pepper, cut in 1/2-inch strips
3/4 cup water or white wine
1 package dry ranch salad dressing mix

Put all the ingredients into a 12 inch Dutch and steam for about 10-15 minutes over 10-12 briquets. While the veggies steam mix the ranch dressing according to package directions. Drain any excess liquid off and pour dressing over the veggies. Toss to mix and garnish with croutons, if you have them.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Vegetables in Camp

Nutritional Facts:

Serves: 6
Total Calories: 33
Calories from Fat: 0

More Recipes from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook:
Asparagus Spears
Baked Corn Casserole
Baked Onions In A Dutch
Baked Spuds-River Style
Blue Cheese Dressing
Bob's Smothered Broccoli
Boiled Spuds & Veggies
Broccoli Salad
Caesar Salad
Canned Yams
Cauliflower And Broccoli With Pepper Cheese Sauce
Cee Dub's Fancy Veggies
Coleslaw
Cucumber And Tomato Salad
Easy Oriental Vegetables
Fancy Cranberries
Four-Five Bean Salad
Garden Fresh Chicken Pasta Salad
Green Beans And More
Green Beans With Red Peppers
Howard's Cucumber And Onion Salad
Howard's Refried Bean
Italian Squash
Janie's Taters
Lime Cucumbers
Marie's Green Beans
Marinated Vegetables
Middle Fork Mexican Corn
Mixed Italian Vegetables
No Name Creek Baked Beans
Penne Pasta With Roasted Vegetables
Quick And Simple Green Beans
Quick Fresh Mixed Veggies
Quick Fried Taters
Rainbow Rice
Ranch Veggies
Sand Bar Pasta Salad
Sauerkraut Salad
Spuds And Onions Au Gratin
Steamed Broccoli With Dill
Steamed Sweet Potatoes
Stuffed Tomatoes
Summer Italian Veggies
Summer Red Potato Salad
Sweet And Sour Red Cabbage
Tomato Basil Salad
Twice-Baked Potatoes