Foil-Pack Veggies
These foil-wrap vegetables couldn't be easier for a summer serving of fiber, nutrients and flavor.
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Just because you’re camping doesn’t mean you can – or should – skip the veggies. In fact, you probably need their energy-providing nutrients more than ever. So, why not serve a blend of veggies that an offer a wealth of different vitamins and minerals? This Foil-Pack Veggies recipe calls for an array, but you can always pick and choose the produce you like best (and what you have on hand).
No matter which veg you choose, getting cooking over a campfire or your grill is easy. Wrap them in foil and toss over the grate or into the coals until they’re cooked or crisped til tender.
Tips for foil-pack cooking
- Use heavy-duty foil.
- Seal your foil packets so there are not air pockets. Fold the ends over the vegetables into tight seams.
- When you’re done cooking, poke a small hole into the foil before unwrapping so a little steam is released and you don’t injure yourself by getting a face-full of heat.
This recipe calls for basil pesto, whether that’s pre-prepared or homemade. If you’re starting from scratch, use a food processor to blend a cup of fresh basil, three cloves of garlic, three tablespoons of pine nuts and parmesan to taste. With the food processor still running slowly, incorporate ⅓ cup olive oil in a slow stream.
You can also try our Macadamia Basil Pesto recipe for an alternative to the classic basil and pine nut variety.
If you’re planning on using these foil-pack veggies for camping, make sure to check out this Car-Camping Starter Kit.
Foil-Pack Veggies
Ingredients
Dill sauce
- &frac13 cup buttermilk
- &frac13 cup sour cream
- 3 tbsp dill, chopped
- ½ tsp garlic powder
- zest and juice of half a lemon
- ¼ tsp salt and pepper, each
Veggie parcels
- ¼ cup unsalted butter, room temperature
- 3 tbsp prepared or homemade basil pesto
- 1 cup fingerling potatoes, sliced lengthwise ¼-inch thick
- 1 bunch baby carrots, halved lengthwise
- 2 cobs corn, cut into 1-inch pieces
- 1 small red onion, sliced into thin strips
- 1 cup green or yellow beans, trimmed
- 1 bunch asparagus, cut in half
- 1 cup mini peppers, halved
Preparation
- Place all the ingredients for the dill sauce in a jar and shake to combine. Set aside.
- Prepare campfire or grill for medium heat. Preheat a grate over the fire. Lay out four 12 x 14-inch pieces of aluminum foil.
- In a small bowl, mix together butter and basil pesto.
- In a medium bowl, toss all of the veggies together and divide between the foil pieces. Top each with 1/4 of the butter-pesto. Fold edges of foil together and pinch seams to form a closed parcel.
- Place parcels seam-side up on grate. Cook for 20 to 22 minutes until veggies are tender-crisp. Carefully open packets; serve with dill sauce.
Nutrition Information
- Serving Size ¼ of recipe
- Calories 311
- Carbohydrate Content 28 g
- Cholesterol Content 42 mg
- Fat Content 21 g
- Fiber Content 5 g
- Protein Content 6 g
- Saturated Fat Content 10 g
- Sodium Content 291 mg
- Sugar Content 10 g