Campfire Veggies Recipe -
Campfire Veggies Recipe
  • READY IN 45 mins

Campfire Veggies

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 foil packets Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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 More Reviews

Most Helpful Positive Review
Jul 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.

Most Helpful Critical Review
Mar 26, 2007

I tried it in the oven and it took 30 minutes longer than the recipe said to cook the potatoes.

Jun 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.

Jul 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!

Jun 24, 2006

This also works well with canned sliced potatoes. It cuts the cooking time in half. If using the bbq, make sure to turn the packets over occasionally to prevent burning.

Aug 19, 2008

I do this all the time but omit the butter and use olive oil instead. I also had tablespoons of uncooked hamburg and a variety of veggies and peppers. It's a quick, delicious, no mess meal. Highly recommend it!

Dec 03, 2007

Very good camping recipe. Easy and healthy.

Aug 18, 2008

The grill really added a delicious charcoal taste to this, and the butter completes the flavor & texture. Will make again! No changes made to recipe.


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  • Calories
  • 229 kcal
  • 11%
  • Carbohydrates
  • 32.3 g
  • 10%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 272 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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