Campfire Roasted Veggies

5 from 6 ratings

Next time you venture into the great outdoors, have dinner prepped and ready and take along these campfire roasted 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!

Prep Time15

Cook Time30

Total Time45

Course: Side Dishes

Cuisine: American

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword: campfire vegetable, campfire veggies

Diet: Dairy-Free, Gluten-Free, Paleo, Vegan, Vegetarian

Occasion: 4th of July

Time: 45 minutes or less

Servings: servings

Author: Sarah Bond

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

If storing in a cooler, place the pan in a gallon-sized Ziploc bag to prevent water from getting in!

Storage: If you have leftovers, they'll keep in the fridge for up to 4 days in an airtight container. It'll keep just fine in a cooler with ice while you drive home from camping, too.

Can I grill these? Definitely! You can just pop the entire pan on the grill and cook it with the lid closed at around 450 degrees.

Nutrition