Campfire Veggies > Throwback Thursday Recipes - Cowboy Chicken

Campfire Veggies > Throwback Thursday Recipes

April 4 2020

With all of us spending more time at home these days, we decided that it’s time to release the recipes of some of our all-time favorite classic menu items in a feature we’re calling #ThrowbackThursdayRecipes. Cooking at home can bring us joy whether you’re making it yourself with with some good music and a glass of wine; or with family (and of course include the kids)!

We’re kicking off this feature with the recipe of a customer favorite: Campfire Veggies! We hope that you enjoy. Make sure to share photos or video of you making this recipe with us on Instagram by tagging @cowboychicken



  • 1 medium zucchini
  • 1 medium squash
  • 1/4 red onion
  • 1/2 red bell pepper
  • 2oz Campfire Sauce
  • Salt, Pepper, Garlic Powder
  • Olive oil

Prep Time

  1. Prep 10m
  2. Cook 3m


  1. Wash all veggies. Cut and de-seed pepper.
  2. Dice all veggies in 1/4-inch pieces.
  3. Mix all veggies.
  4. Heat sauté pan to medium-high heat and coat with olive oil.
  5. Add veggie mix to pan. When veggies start to sizzle, add salt, pepper, and garlic to taste.
  6. Add Campfire Sauce to heated veggies and sauté till sauce caramelizes.
  7. Serve immediately



  • 1 cup soy sauce
  • 3 oz (3/8 cup) sugar
  • 3 oz (3/8 cup) brown sugar
  • 1/8 cup finely sliced green onions
  • 1 teaspoon of ground or finely minced ginger
  • 2 cloves of minced garlic
  • 1/2 cup honey


  1. Place all ingredients in a small saucepan.
  2. Heat over med.-high heat, stirring often, until it comes to a boil and sugars all dissolve.
  3. Remove from heat and let cool before serving as a dipping sauce or marinade.