Summer Vegetable Foil Packs

Photo Credit
The Editors
6 servings
Preparation Method
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This camping favorite works well with any live fire or can easily go into a hot oven. Work with your favorite combination of summer vegetables and herbs — just think about textures and cooking times.

Peppers, onions, and potatoes work well together; while the spuds take more time, the peppers and onions just get sweeter and mellower.

If you’ve got leftovers, this mix (along with some steak) makes a great salad or sandwich.


1 red pepper, seeds removed, sliced into 1-inch-wide strips
1 yellow pepper, seeds removed, sliced into 1-inch-wide strips
1 red or yellow onion, thinly sliced
1 sweet potato, sliced into thin rounds
2 tablespoons olive oil
Kosher or sea salt and freshly ground black pepper


Heat grill to medium-high. Place ingredients in a large mixing bowl or zip-top bag and toss well to combine. Make a double layer (18 inches long) of aluminum foil and place half the vegetable mix in a horizontal strip along the middle. Bring top edges together and crimp to seal, then crimp ends to seal. Wrap with a third layer of foil and seal well.

Repeat with remaining ingredients. Put packets side by side directly on hot coals about 30 minutes, turning every 8 to 10 minutes.

Remove from heat and let sit 10 minutes. Carefully open packets and serve.


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The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs