Camping – Spaghetti with Meatballs and Roasted Vegetables

This weekend, Joe and I went on a long-awaited camping trip with two of our good friends. We were very excited to spend the weekend hiking, sitting around a campfire, and enjoying the scenery that Kettle Moraine had to offer. All of this was brought to a stumbling halt, however, when Joe broke his foot earlier this week. We attempted 2 days at the campsite, before finally giving in and spending the last day of our vacation at home, playing board games. Before our slight derailment, however, I had the opportunity to make spaghetti with meatballs and roasted vegetables cooked over an open fire. We ended up eating in the dark (difficult, to say the least, when it comes to spaghetti,) but it hit the spot and was delicious just the same.

Vegetable Medley – serves 4 

1 medium zucchini, cut into bite-size pieces
1 medium summer squash, cut into bite-size pieces
1 medium red bell pepper, cut into bite-size pieces
1 medium yellow bell pepper, cut into bite-size pieces
1 red onion, cut into bite-size pieces
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon fresh ground black pepper

Heat the oven to 450 F. In a large roasting pan, combine the vegetables.  Add the olive oil, salt, and black pepper.  Toss to mix and coat.  Spread in a single layer.

Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

This recipe comes from my mom, and her recipe includes 1 pound fresh asparagus, cut into bite-size pieces, which I left out. When cooking it over a campfire, I put everything in a skillet, covered with aluminum foil, and stirred every few minutes or so to ensure even cooking. It was an experiment on my part, and I was very happy with the results!



2 lbs. ground beef
2/3 C. bread crumbs
1/3 C. parmesan cheese
1 small onion finely chopped
2 eggs
2 cloves garlic
1 tsp. oregano
1/3 C. milk

Spray a cookie sheet with vegetable oil spray.  Combine all ingredients and form into balls.  Bake on cookie sheet at 400 F  for 20-25 min.

I made half of a batch for 4 people. The meatballs I cooked ahead of time and reheated over the fire in a pot with the sauce. It had been years since having meatballs, but it hit the spot… and in the dark, you couldn’t even tell that I made them very misshaped!


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