Rustic Campfire Vegetable Foil Packets with Rosemary and Garlic
A medley of seasoned vegetables wrapped in foil and roasted over campfire coals, infused with fresh rosemary and garlic. This american-inspired grilling ready in about 45 minutes pairs diced into 1-inch pieces red potatoes, sliced into 1/2-inch rounds carrots, sliced into 1/2-inch rounds zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, diced into 1-inch pieces red potatoes
- 1 cup, sliced into 1/2-inch rounds carrots
- 1 cup, sliced into 1/2-inch rounds zucchini
- 1 cup, chopped red bell pepper
- 3 tbsp olive oil
- 1 tbsp, chopped fresh rosemary
- 4 cloves, minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Step 1: In a large bowl, combine 2 cups diced red potatoes, 1 cup sliced carrots, 1 cup sliced zucchini, and 1 cup chopped red bell pepper.
- Step 2: Add 3 tbsp olive oil, 1 tbsp chopped fresh rosemary, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice to the vegetables. Toss thoroughly until all pieces are evenly coated.
- Step 3: Tear off four large sheets of heavy-duty aluminum foil, each about 12x12 inches. Divide the vegetable mixture evenly among the foil sheets, placing it in the center of each.
- Step 4: Fold the foil over the vegetables and seal the edges tightly to create individual packets.
- Step 5: Place the foil packets on hot campfire coals or a grill over medium heat and cook for 25-30 minutes, turning once halfway through, until the vegetables are tender when pierced with a fork.
- Step 6: Carefully open the foil packets (watch for steam) and serve the vegetables hot straight from the foil.
Frequently asked questions
How long does Rustic Campfire Vegetable Foil Packets with Rosemary and Garlic take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rustic Campfire Vegetable Foil Packets with Rosemary and Garlic?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped red bell pepper from drying out.
Can I substitute ingredients in Rustic Campfire Vegetable Foil Packets with Rosemary and Garlic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rustic Campfire Vegetable Foil Packets with Rosemary and Garlic for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rustic Campfire Vegetable Foil Packets with Rosemary and Garlic?
American grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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