Next time you venture into the great outdoors, take along these Campfire Roasted Veggies. Prep ahead, and cook them right over your fire!
Today, we’re cooking up the rainbow with this spread of delicious roasted vegetables. But, they’re not roasted any which way — they’re roasted over a campfire! Extra flavor, extra outdoorsy points.
After a day of camping and spending every waking second in the great outdoors, your body is probably feeling it. These are such a treat when you’re absolutely craving some nutrients and veggies. It’s easy to prep before you leave town, and it’s impossible to mess up!
When 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.
“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
Ingredients in campfire roasted veggies
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.
- Garlic: First, start with 2 whole heads of garlic. We won’t even peel these 0 just cut off the tops, drizzle with oil, and let them roast to caramelized garlic perfection!
- Carrots: One whole carrot adds flavor and textural variety! Feel free to substitute it with another starchy orange veggies, like sweet potato or butternut squash.
- White Potatoes: 2 white potatoes will bulk up this recipe and add some heartiness.
- Zucchini: Next, include 1 zucchini.
- Yellow Squash: Follow that with 1 yellow squash.
- Red Onion: Include 1 red onion for extra potency and flavor.
- Seasonings: 1 teaspoon each of garlic powder and smoked paprika bring some extra flavor. Finally, finish off the dish with ½ teaspoon each of salt and pepper.
We created a comprehensive guide to everything you might need in your campfire cooking kit here!
How to make this campfire roasted vegetable recipe
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! All in all, this meal provides 4 heaping servings.
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 tablespoon 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 elevated over a fire. Cook until the potatoes are fork tender, about 30 to 60 minutes.
Campfire veggie variations
You can add to (or switch up) this meal by using any veggies. Sometimes I add green or red peppers, and other times I go with roma tomato slices and white onions! You can also use red potatoes, broccoli, cauliflower, and whatever else you’d like. Prep, store, and cook the same way!
Some more great Camping bites
Need some more snack ideas for your camping trip? Here are some great camping recipes that you can keep right in your cooler!
- Homemade Larabars (stay full and fueled!)
- Salad in a Jar (prepped and ready to go)
- Campfire Nachos (for snacking around the campfire)
- Pico de Gallo (just remember your favorite chips)
- Campfire Mac & Cheese (pure. decadence.)
- Campfire Feta Bake (the easiest camping meal…ever)
- Campfire Orange Rolls (breakfast of champions)
- 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
- 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.