Proudly supported by
Pan-roast vegies for a campfire extravaganza – it's easy and made as spicy as you like with sriracha sauce
1 Tbsp sugar
1 Tbsp water
1 Tbsp salt-reduced soy sauce
2 tsp apple cider vinegar
2 tsp Sriracha chilli sauce
2 tsp canola oil
500 g small button mushrooms, halved
4 capsicums, sliced lengthways
200 g punnet grape tomatoes
- Light firewood or charcoal and let fire burn down to medium-hot embers or coals. Top with a grill rack.
- Combine the sugar, water, soy sauce, vinegar and sriracha sauce in a small bowl. Set aside.
- Heat a large cast-iron frying pan over fire for 5 minutes or until very hot. Add oil. Add mushrooms and capsicums. Cook, stirring occasionally, for 8-10 minutes or until vegetables start to char. Add sauce. Simmer for 2-3 minutes or until reduced slightly. Add tomatoes to the pan and cook, stirring, for 1-2 minutes or until skins start to blister. Serve immediately, or at room temperature.