Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In



Foil-Pack Veggies

These foil-wrap vegetables couldn't be easier for a summer serving of fiber, nutrients and flavor.

Lock Icon

Unlock this article and more benefits with 40% off.

Already have an Outside Account? Sign in

Outside+ Logo

40% Off Outside+.
$4.99/month $2.99/month*

Get the one subscription to fuel all your adventures.

  • Map your next adventure with our premium GPS apps: Gaia GPS Premium and Trailforks Pro.
  • Read unlimited digital content from 15+ brands, including Outside Magazine, Triathlete, Ski, Trail Runner, and VeloNews.
  • Watch 600+ hours of endurance challenges, cycling and skiing action, and travel documentaries.
  • Learn from the pros with expert-led online courses.
Join Outside+

*Outside memberships are billed annually. You may cancel your membership at anytime, but no refunds will be issued for payments already made. Upon cancellation, you will have access to your membership through the end of your paid year. More Details

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

  1. Use heavy-duty foil.
  2. Seal your foil packets so there are not air pockets. Fold the ends over the vegetables into tight seams.
  3. 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

Prep Time
20 min
Cook Time
20 min
40 min


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


  1. Place all the ingredients for the dill sauce in a jar and shake to combine. Set aside. 
  2. Prepare campfire or grill for medium heat. Preheat a grate over the fire. Lay out four 12 x 14-inch pieces of aluminum foil. 
  3. In a small bowl, mix together butter and basil pesto. 
  4. 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. 
  5. 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