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Next time you venture into the great outdoors, have dinner prepped and ready and take along these campfire veggies. This recipe takes just 15 minutes to put together, and then it’s ready to hit the road to wherever your next outdoor adventure takes you!
save this recipe!No one wants to come back from a long day of hiking to realize they have to make dinner at the campsite. So, why not do 15 minutes of prep and have these veggies ready to roast as soon as the fire gets hot?
These vegetables are the perfect post-adventure meal, packed with nutrients and made with vegetables hearty enough to keep you full. They’re easy to prep before you leave town and impossible to mess up!
Reader rating
“I made this and the feta dish for husband and his crew….they thought i was insane for sending so many veggies…now they want more!!!!! they said it was perfect and not to change one thing!” —Angie
here’s what you’ll need
The whole meal is prepped in only 15 minutes (or less), making it an easy meal to whip together! Your future campin’ self will thank you. Jump to the recipe card for the quantities.
- The Flavor: Fresh garlic and red onion make up the flavorful base of these roasted vegetables.
- The Vegetables: I prefer to use heartier vegetables that will travel wherever we’re going. This involves carrots, white potatoes, zucchini, and yellow squash. Feel free to swap or add another starchy vegetable like sweet potato or butternut squash.
- The Seasonings: You’ll need garlic powder, smoked paprika, salt, and pepper. We’re keeping it simple to let the vegetables shine.
Don’t forget the container
I prefer to use two 8×8-inch aluminum pans for this recipe. They transport well, and you can pop them right above the warm coals. I also find that the smaller sizes fit better on campfire grates. Then, cover them with sheets of foil and plastic wrap for travel (remove this before cooking).
here’s how to make it
If you’ve ever made a tray of roasted veggies, this dish comes together the same way. We’ll start by chopping the veggies — we’ll just wait to cook them! This is just an overview. Jump to the recipe card for the full instructions.
Step 1: Prep The Garlic
Remove any excess papery skin from the garlic heads. Chop the top off of each one so that the tops of the cloves are exposed. Evenly pour 1 tablespoon of the olive oil over each head so that it seeps into the cloves.
Step 2: Cut The Vegetables
Chop all of the veggies into bite-sized pieces. Combine everything in a large bowl with the remaining 2 tablespoons of oil and all seasonings, tossing evenly to coat.
Step 3: Assemble The Dish
Evenly divide the veggies and garlic heads into 2 8×8 inch disposable aluminum pans. Cover the dishes tightly with aluminum foil and store them in a fridge or cooler until they’re ready to cook (up to 3 days).
If storing in a cooler, place the pan in a gallon-sized Ziploc bag to prevent water from getting in!
Step 4: Cook The Dish
Cook the veggies over hot coals or elevate them over a fire. Cook until the potatoes are fork-tender, about 30 to 60 minutes.
Sarah’s Tip
When the cooking time finally rolls around, avoid putting the container on the direct flame, as it will burn through the bottom of the pan. Instead, use hot coals or stones that have been in the fire and are hot.
Campfire veggie variations
You can add to (or switch up) this meal by using any veggies. Sometimes I add red or green bell peppers, and other times I go with Roma tomato slices and white onions! You can also use red potatoes, broccoli, cauliflower, corn, and whatever else you’d like. Prep, store, and cook the same way!
more great camping bites
Campfire Roasted Veggies
Ingredients
- 2 whole heads garlic
- 3 Tbsp olive oil, divided, 45 mL
- 3 carrots
- 2 white potatoes
- 1 zucchini
- 1 yellow squash
- 1 red onion
- 1 tsp each garlic powder and smoked paprika
- ½ tsp each salt and pepper
Instructions
- Garlic: Remove excess papery skin from the garlic heads. Chop the top off of each head so that the tops of most cloves are exposed. Evenly pour 1 Tbsp of the olive oil over each head so that it seeps into the cloves.
- Veggies: Chop all the veggies into bite-sized pieces. Combine veggies in a large bowl with remaining 2 Tbsp of oil and all seasonings, tossing to evenly coat.
- Assemble: Evenly divide the veggies and garlic heads into 2 disposable aluminum pans (8 x 8 inch). Cover tightly with aluminum foil and store in a fridge or cooler until ready to cook (up to 3 days).
- Cook: Cook veggies over hot coals, or elevated over a fire, until potatoes are fork tender, about 30 to 60 minutes.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
We just love your campfire recipes. They are easy to prep in advance and bring in the cooler
made this and the feta dish for husband and his crew….they thought i was insane for sending so many veggies…now they want more!!!!! they said it was perfect and not to change one thing!
thank you!
I’m so happy to hear this, Angie! Happy camping season! 😀
You stole my heart when you put those big heads of garlic in there 🙂
I always measure garlic with my heart!
Can I cook it in the oven?
Yes for sure! I’d probably cook them at 400°F (204°C) for about 45 to 60 minutes 🙂