Carrots (3-4 Large)
Broccoli (1-2 Heads)
Cauliflower (1 Head)
Onions (1 Large)
Half and half (Enough to cover half of your vegetables)
Butter (1 Stick)
Cheddar Cheese (To taste)
Salt and Pepper (To taste)
For this recipe, we will be using a 14-quart Dutch-Oven. First, we want to start 30 briquettes in a starter chimney to allow them the 15 minutes they need to properly start burring. While the briquettes are starting we want to chop up our vegetables into bite-size pieces and place them in our Dutch-Oven. Then pour half and half over the vegetables until the Dutch-Oven is half full. Salt and Pepper to taste. Cut up the stick of butter and place evenly on top of the vegetables.
We want to use a roasting configuration for the briquettes- we will place 14 on top and 14 on the bottom. This should allow us to heat our oven to 350. Check the Vegetables after 30 minutes for tenderness. Cook until the Vegetables have almost reached your desired tenderness. Then add as much shredded cheddar cheese as you want. Replace the lid and cook until cheese is melted.
We prefer my cooked vegetables to be a little crunchy. We found that it took about 30 minutes for the vegetables to cook before I put the cheese on. And it took about 5 minutes for the cheese to melt. We used about 1 tablespoon of kosher salt and about 1 tablespoon of ground pepper with about 3 cups of shredded cheddar cheese.
One recommendation we would make is to you serve this dish using a spoon with some holes in it. We made the mistake of using a ladle and ended up with a lot of the liquid (vegetable soup) on my plate.
We will say that if you want to get your kids to eat their vegetables this is the Dutch-Oven dish for you. How can you go wrong when you melt cheese over anything? My friend made this dish for a family barbeque and it was delicious. Not only did my nieces and nephews eat their vegetables, but a few came back for seconds.