Campfire Roasted Veggies

Name: Campfire Roasted Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 whole heads garlic; 3 Tbsp olive oil (divided, 45 mL); 3 carrots; 2 white potatoes; 1 zucchini; 1 yellow squash; 1 red onion; 1 tsp each garlic powder and smoked paprika; ½ tsp each salt and pepper

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Cost: $6.08 /serving

Author : Sarah Bond

campfire vegetable campfire veggies

Ingredients

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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).

Step 4

Cook: Cook veggies over hot coals, or elevated over a fire, until potatoes are fork tender, about 30 to 60 minutes.