New GoSun Veggie technique

So, I have figured out that my favorite dish in the GoSun, for now anyway, is a healthy sauteed set of veggies to accompany something Husband is grilling or some leftovers; it’s easy, and while it takes a long time to cook, you don’t have to tend it except after half an hour or an hour, depending on sun or shade. The one problem is that the last two sets of veggies came out almost swimming in the water that boiled out of them, so they tasted more boiled and bland than crisp and roasted.

My technique involved cutting all of the veggies I was going to roast and letting them sit for two hours on a clean towel, leaching their water content or evaporating it or something until it was time to cook them. When I cooked them, I still added salt, pepper, and oregano to the green beans and peppers mix, but when they came out, they were steamy but not soupy! They went great with barbecue pork chops and I hope to do this again.

This technique was especially important for the green beans, which were frozen and had a lot of water holding them in weird clumps – I would have had to break them up a lot just to get them to fit into the GoSun’s tube, but this also meant that none of that external water went into the tube with the beans. As my tomatoes start coming in during the next two weeks, I think I’m going to experiment more with drying some of them in the GoSun – it gets really hot, so it may not be ideal, but I am excited to see what I can figure out. Last bit of news: the butternut squashes are very green but you can see them on the vines! Every day I check on them and they are a tiny bit plumper… YUM.

One comment on “New GoSun Veggie technique

  1. The Smiling Pilgrim says:

    It looks so tasty :)!


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