Vermicular | Summer Vegetable Pot-au-feu

Summer Vegetable Pot-au-feu

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
50 min
Cooking Steps

[LOW] 40 min + 10 min


½ lb block bacon, cut into ½” thick pieces
4 chicken drumettes
2 onions, finely chopped
1 celery, finely chopped
8 mushrooms
1 zucchini, cut into ½” rounds
½ eggplant, cut into ½” rounds
½ corn, cut into 1” rounds
½ red bell pepper, sliced into 4–6 strips
½ yellow bell pepper, sliced into 4–6 strips
8 cherry tomatoes
8 okra, stems trimmed

1 bay leaf
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

  1. Lay chopped onions and celery on the bottom of the pot and pack remaining ingredients, except the cherry tomatoes and okra, tightly on top. Add bay leaf and sprinkle with salt and pepper.

  2. Cover and simmer over [LOW] heat for 40 minutes.

  3. Add cherry tomatoes and okra and simmer covered for another 10 minutes.

  4. Add salt and pepper as needed.

  • If desired, other summer vegetables such as asparagus and green beans can be added.

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