Campfire Roasted Veggies
User Reviews
5
Campfire Roasted Veggies
Description
Campfire Roasted Veggies features whole garlic heads lightly oiled and trimmed on top to allow cloves to soften while roasting. The mixed vegetables—carrots, white potatoes, zucchini, yellow squash, and red onion—are chopped bite-sized and seasoned with garlic powder, smoked paprika, salt, and pepper before being combined with olive oil. Cooking takes place in disposable aluminum pans, covered tightly, and heated over hot coals or a campfire, allowing slow roasting until potatoes become fork tender, generally between 30 to 60 minutes.
The texture of the vegetables balances softness with a slight smoky note from outdoor cooking. The roasted garlic turns soft and mellow, perfect for mixing with the other vegetables or spreading on bread. This dish works well as a side for grilled meats or as a vegetarian main at outdoor meals. It allows cooks to use simple, portable ingredients with minimal cleanup.
For storage, leftovers can be kept in the refrigerator for up to 4 days in an airtight container. When transported in a cooler, the pan should be sealed inside a gallon-sized Ziploc bag to avoid moisture intrusion. This recipe can also be made on a grill by placing the foil-covered pan on the grates with the lid closed and cooking at about 450°F.
Ingredients
- 2 whole heads garlic
- 3 Tbsp olive oil divided, 45 mL
- 3 carrot
- 2 potatoes white
- 1 zucchini
- 1 yellow squash
- 1 red onion
- 1 tsp each garlic powder
- 1 tsp each smoked paprika
- ½ tsp each salt
- ½ tsp each black pepper
Instructions
- Garlic: Remove excess papery skin from the garlic heads. Chop the top off of each head so that the tops of most cloves are exposed. Evenly pour 1 Tbsp of the olive oil over each head so that it seeps into the cloves.
- Veggies: Chop all the veggies into bite-sized pieces. Combine veggies in a large bowl with remaining 2 Tbsp of oil and all seasonings, tossing to evenly coat.
- Assemble: Evenly divide the veggies and garlic heads into 2 disposable aluminum pans (8 x 8 inch). Cover tightly with aluminum foil and store in a fridge or cooler until ready to cook (up to 3 days).
- Cook: Cook veggies over hot coals, or elevated over a fire, until potatoes are fork tender, about 30 to 60 minutes.
Notes
- Store the pan inside a gallon-sized Ziploc bag when in a cooler to prevent water damage.
- Leftovers keep up to 4 days refrigerated in an airtight container.
- The dish can be grilled by placing the covered pan on the grill at 450°F with the lid closed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 224kcal | 11% |
| Carbohydrates | 30.4g | 10% |
| Protein | 4.3g | 9% |
| Fat | 10.9g | 17% |
| Saturated Fat | 1.6g | 8% |
| Cholesterol | 0mg | 0% |
| Sodium | 341mg | 14% |
| Potassium | 927mg | 20% |
| Fiber | 5.8g | 23% |
| Sugar | 6.6g | 13% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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