Best Campfire Veggies Recipes
CAMPFIRE VEGGIES
Easy recipe for your campfire, BBQ Grill, or oven.
Provided by anmlnrs
Categories Side Dish Vegetables Onion
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium heat.
- Prepare two foil packets by layering together 4 squares of heavy duty aluminum foil for each packet. If using regular duty foil, use twice the number of layers. Spray the top sheet with nonstick cooking spray. In a bowl or resealable bag, toss together the potato slices, onion, and frozen vegetables; season to taste with salt, pepper, and garlic salt if using.
- Evenly divide the potatoes between the two foil packets, and top with the divided butter. Fold each packet, starting length wise, rolling edges together, repeat for each end, making sure to seal edges tightly.
- Cook the foil packets over the preheated grill until the potatoes are tender, approximately 15 minutes per side.
Nutrition Facts : Calories 229.3 calories, Carbohydrate 32.3 g, Cholesterol 25.4 mg, Fat 10 g, Fiber 5.2 g, Protein 4.7 g, SaturatedFat 6.2 g, Sodium 271.8 mg, Sugar 1.6 g
CAMPFIRE VEGGIES
Steps:
- Cut up all vegetables into large bite sized pieces (dice the potatoes). Put your favorite seasonings in the grape seed oil and mix. Place all of the vegatable on several sheets of good quality foil wrap. Pour the oil/spice mixture over the vegetables. Wrap the foil well around the vegetables so the foil packet will not leak. You can place the foil "bag" on open coals, on a BBQ or on your camp grill. Svereal at a time can also be placed inside of a Dutch oven. Flip seveeral times until the vegetables feel cooked to your liking. Carefully remove from heat. Take a knife and cut the foil length wise and width wise. Dig in. This works well for backpacking.
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