Posted by Tara on Friday, June 21st, 2013
To kick off the first day of summer, here’s a recipe perfect for camping, grilling, picnics, or 4th of July – Campfire Veggies. Last weekend my hubby and I were able to retreat to the Smokey Mountain National Park for some overdue alone time together. We primitive tent camped at Cades Cove Campground. I prepared a couple of these foil pouches before we departed and set them on a hot grill for 15 minutes before dinner time at our campsite. E A S Y!
Of course you could vary your veggies a little, but I used sliced fresh squash, zucchini, and asparagus. I believe broccoli would be suitable as well. Here’s what went into each 2 serving foil pouch:
- 1 cup yellow squash sliced into 1/4″ circles
- 1 cup zucchini sliced into 1/4″ circles
- 1/2 bunch asparagus spear tops
- 1/2 sweet onion cut into large chunks
- McCormick Montreal Steak Seasoning
- Real Butter pats (approximately 1 Tablespoon of butter per pouch)
Tear off a couple of 18″ long pieces of foil and lay each one flat on the counter. Then pile the veggies in the middle of the pouch, dot with butter pats, and sprinkle with seasoning. Bring opposite edges of foil together and fold down, repeating with other side. Use another piece of foil if needed. Keep pouch refrigerated or in cooler until ready to grill (1-3 days). Place pouches in Zip-Lock bags before placing them in a cooler. Set unopened pouch on prepared grill for 10-15 minutes or until veggies are tender. Use caution when opening, veggies are hot and full of steam!
One Response to “Campfire Veggies”
Leave a Reply
You must be logged in to post a comment.