Feed a large group with THIS easy recipe on the Flat Top Grill

Preheat the camp chef flat top portable grill to medium heat.

Add broccoli to the grill as the first vegetable to cook.

Organize vegetables on the grill, starting with those that take longer to cook.

Add water to the grill to steam the vegetables.

Add cabbage to the grill after the water has evaporated.

Add olive oil to help brown the vegetables after steaming.

Stir and cook the vegetables, including baby corn, bell peppers, and jalapenos.

Adjust the heat as necessary while cooking the vegetables.

Add snap peas and bean sprouts to the mix.

Cook the vegetables until they caramelize and release their juices.

Add portobello and baby bella mushrooms to the grill.

Add baby spinach and baby kale towards the end of cooking.

Create space on the grill for udon noodles and add them with a little water.

Add pre-smoked chicken seasoned with salt and pepper to the grill.

Add pre-smoked flank steak seasoned with salt and pepper to the grill.

Add water chestnuts to warm them up.

Add shrimp with a little butter and chili lime for quick cooking.

Mix all the cooked vegetables and meats together on the grill.

Add garlic chili sauce to the vegetables and mix well.

Salt the dish at the very end before serving.

Equipment Needed

Dietary

Allergens