Vegetarian Campfire Dinner Packets Recipe

About this recipe

A hearty and customizable vegetarian dinner featuring a medley of vegetables and plant-based protein, cooked to perfection in foil packets. Perfect for a quick and satisfying meal at home or outdoors.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• - Mezzetta Roasted Red Bell Peppers
• - Cooks & Co Sliced Mushrooms
• - Forest Whole Foods Organic White Quinoa
• 400G Lurpak Slightly Salted Spreadable Butter
• - Schwartz Garlic Powder 480g
• 100G Terre Exotique Winemaker'S Salt, 100G
• 50G Pepper Black Ground BWFO
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml

Instructions

1. 1. Preheat your oven to 350°F, or prepare a campfire or grill for cooking.
2. 2. Spray an 18-inch square of aluminum foil with cooking spray to prevent sticking.
3. 3. Place 1/4 cup of diced zucchini in the center of the foil.
4. 4. Add 1/4 cup of diced carrots, 1/4 cup of chopped bell peppers, and 1/4 cup of chopped mushrooms on top of the zucchini.
5. 5. Season the mixture with 1 teaspoon of melted butter, a pinch of salt, a pinch of garlic powder, and a pinch of black pepper.
6. 6. Fold the top and sides of the foil several times to seal the packet securely.
7. 7. For campfire cooking, place the packet on hot coals near the edge of the fire and cook for 25-30 minutes, or until the vegetables are tender.
8. 8. For grilling, place the packet on a medium-hot grill and cook for 40 minutes, rotating halfway through.
9. 9. For oven cooking, place the packet on a cookie sheet or baking stone and bake for 30-45 minutes, or until the vegetables are tender.
10. 10. Carefully open the foil packet to avoid steam, and serve hot.