Campfire Veggies

Campfire Veggies

11
anmlnrs 2

"Easy recipe for your campfire, BBQ Grill, or oven."

Ingredients 45 m {{adjustedServings}} servings 229 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat an outdoor grill for medium heat.
  2. 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.
  3. 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.
  4. Cook the foil packets over the preheated grill until the potatoes are tender, approximately 15 minutes per side.
Tips & Tricks
Oven-Baked Onion Rings

See how to make crispy onion rings in the oven.

Crispy Cucumbers and Tomatoes in Dill Dressing

Watch how to make this simple, tasty salad.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 11

  1. 16 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
LADYNWAITING
7/19/2010

I've been doing this for years using fresh veggies, but I always forget to look at the time when I put them on the grill. My solution is simple. Take any color or clear nail polish and put an x (or if doing individual serving use an initial). When the nail polish turns black it's done.

GodivaGirl
6/10/2008

I halved this recipe, used diced red potatoes, vidalia onions, frozen corn and peas, used EVOO in place of butter. Since we grilled this packet on a charcoal fire I triple wrapped the foil, made sure all the veggies were flat in the foil and not heaped up and made sure to dice the potatoes very small. Will definitely make this again this summer and add fresh herbs next time.

Renee
7/23/2007

This is a great snack during the day. I used 4 red potatoes instead of larger because I prefer less starch. I added frozen corn, peas, and crinkle-cut carrots and used a drizzle of olive oil (just enough to lightly coat) instead of butter and cooked for 30 minutes in a 350 degree oven. So good!