Campfire Veggies

Campfire Veggies

anmlnrs

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

45 m servings 229 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 11
  1. 16 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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

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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 ...

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, ma...

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 (ju...

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.

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

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. High...

Very good camping recipe. Easy and healthy.

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.

Yummy!! I used a can of mixed vegetables (which already had potatoes & onions in it). Put a few globs of butter on it, sealed up my tin foil packet, and baked in the oven at 350F for 20 minutes....

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