Campfire Veggies

Campfire Veggies

10 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  anmlnrs

“Easy recipe for your campfire, BBQ Grill, or oven.”

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Adjust Servings

Original recipe yields 2 foil packets



  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.

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Reviews (10)

Rate This Recipe


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.



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.



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!

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Foil Wrapped Veggies


next recipe:

Campfire Potatoes and Carrots