Foil-Wrapped Campfire Vegetables
Tender root vegetables, sweet corn, and capsicum steamed and roasted with butter inside heavy foil parcels over glowing bush campfire embers.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 245 kcal
Equipment
- •Heavy-duty aluminium foil
- •Long campfire tongs
- •Chopping board
- •Chef's knife
- •Large mixing bowl
Nutrition
Per serving, approximate
- Calories
- 245 kcal
- fat
- 12 g
- carbs
- 32 g
- fibre
- 5 g
- protein
- 4 g
- calories
- 245 kcal
Instructions
- 1
Build down your campfire until you have a bed of glowing, medium-heat coals.
- 2
Cut four large sheets of heavy-duty aluminium foil, roughly 40 cm long each.
- 3
Place the potato, sweet potato, onion, capsicum, zucchini, and corn slices into a large bowl.
- 4
Drizzle with olive oil, then season generously with salt and black pepper.
- 5
Toss everything thoroughly to coat the vegetables evenly in oil and seasoning.
- 6
Divide the seasoned vegetables evenly among the four foil sheets.
- 7
Top each portion with a pat of butter, a crushed garlic clove, and a rosemary sprig.
- 8
Fold the foil edges together tightly to create sealed, double-wrapped parcels.
- 9
Place the parcels directly onto the hot coals using sturdy camp tongs.
- 10
Cook for 35 to 40 minutes, turning once halfway through cooking.
- 11
Pierce with a skewer to check that the root vegetables are soft.
- 12
Open the parcels carefully to let the hot steam escape before serving.
Chef's tips
Double-wrap each parcel if your foil is thin to prevent ashes from entering and food from scorching. Keep pieces cut to an even size so the dense potatoes cook at the same rate as the softer zucchini and capsicum. If cooking at home, bake the parcels on a baking tray in a 200 degrees C oven for 40 minutes.
Ingredient substitutions
- salted butter → extra olive oil or vegan margarine to keep the dish dairy-free
- sebago potatoes → kipfler or desiree potatoes
- fresh rosemary → fresh thyme sprigs or dried mixed herbs
Storage
Store leftover roasted vegetables in an airtight container in the fridge for up to three days.
Reheating
Reheat in a hot frypan or covered baking dish in a 180 degrees C oven until warmed through.
Common mistakes to avoid
- •Placing parcels directly into roaring flames instead of gently glowing coals, which burns the contents quickly.
- •Failing to seal the foil seams tightly, allowing steam to escape and drying out the vegetables.
- •Cutting root vegetables too large, leaving them hard while softer vegetables turn to mush.
Serving suggestions
Cooked Foil-Wrapped Campfire Vegetables?
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