No one wants to come back from a long day of hiking to realize you 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!
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.
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.
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! Step 1: Prep The GarlicRemove 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 VegetablesChop 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 DishEvenly 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 DishCook the veggies over hot coals or elevate them 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 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!
