Dehydrating veggies is easiest using a dehydrator, most just don’t do well with the heat in the oven. Some ovens can be set at low enough temperature while most can’t and therefore will burn the more delicate veggies. This can actually be a good thing when drying onions as they get a nice roasted taste from slightly browning in the oven, other veggies don’t, though.
I recommend to bring a variety of vegetables, partly to increase nutritional value, partly to enjoy more variation. Out door cooking doesn’t have to be dull or boring, you can eat very good and tasty meals far away from your kitchen with just some preparation!
Using a dehydrator minimizes the need for checking on the drying veggies, just load the thing, go do your stuff (or have a good nights sleep) and about 8 hours later it’s time to remove the batch, replacing it with the next.
The trick is to cut everything into thin slices to shorten the time of the process, most vegetables can be processed raw while crusiforous varieties like broccoli, cauliflower and brusselsprouts need just a few minutes boiling.
- Onions, red and yellow
- Spring onions
- Leek
- Bell peppers
- Zucchini
- Carrots
- Broccoli
- Cauliflower
- Brusselsprouts
- Spinach
- Kale