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    Home » Grateful Grazer

    Published: Jul 19, 2017 · Modified: Mar 15, 2022 by Stephanie McKercher, RDN · 12 Comments

    Summer Vegetable Foil Packs for Camping

    Jump to Recipe Print Recipe

    These Grilled Summer Vegetable Foil Packs are sponsored by USA Pulses & Pulse Canada. As a proud pulse partner, I’m sharing a series of healthy recipes featuring chickpeas, dry peas, lentils, and beans this year. 

    Foil packs are the easiest way to get your vegetables and plant-based protein while camping! Made with potatoes, corn, white beans, garlic, and paprika.

    When I was a kid, summer was mine—time for biking around town, perfecting my s’mores game, and dancing along to music videos on MTV. Summer’s a little bit different now that I’ve reached my thirties. Vacation doesn’t last 12 weeks (can you even imagine?!), but there’s still plenty of fun to be had.

    Foil packs are the easiest way to get your vegetables and plant-based protein while camping! Made with potatoes, corn, white beans, garlic, and paprika.

    For us, summer is a time to pack up our bags, lather on the sunscreen, and get out into the wilderness—but we’re not exactly roughing it when we get out there. Dan didn’t flinch one bit when he found the 15 bottles of dried herbs and spices I packed for our latest road trip. I was equally unsurprised by his collection of sour beers deemed essential for overnight backpacking adventures. The meals we share together underneath the stars make all that extra weight worthwhile.

    Foil packs are the easiest way to get your vegetables and plant-based protein while camping! Made with potatoes, corn, white beans, garlic, and paprika.

    When we’re car camping and in the mood for something really simple, I almost always turn to our trusty roll of aluminum foil. It doesn’t get any easier than tossing together some fresh vegetables, fiber- and protein-packed pulses (beans, dry peas, chickpeas, or lentils), and a few dashes from my well-stocked traveling spice cabinet. Once we’re finished wrapping it all up in foil packs (en papillote-style), we’re able to sit back and let the grill—or the campfire—do the work for us.  

    Foil packs are the easiest way to get your vegetables and plant-based protein while camping! Made with potatoes, corn, white beans, garlic, and paprika.

    These Summer Vegetable Foil Packs are made with sweet corn and local russet potatoes we picked up in Idaho, creamy and satisfying white kidney (cannellini) beans, and a generous dash of smoked paprika for flavor. We ate them last night underneath the Oregon stars, totally roughing it, of course, with sour beers in hand.

    Foil packs are the easiest way to get your vegetables and plant-based protein while camping! Made with potatoes, corn, white beans, garlic, and paprika.

    [clickToTweet tweet="Ad: No need to rough it on your next camping trip—try Summer Vegetable Foil Packs! #HalfCupHabit" quote="Ad: No need to rough it on your next camping trip—try Summer Vegetable Foil Packs! #HalfCupHabit"]

    Looking for more delicious recipes packed with fiber and plant-based protein? Sign up for the Half-Cup Habit challenge! What’s your favorite summer camping meal?

    Summer Vegetable Foil Packs for Camping

    Foil packs are the easiest way to get your vegetables and plant-based protein while camping! Made with potatoes, corn, white beans, garlic, and paprika.
    5 from 5 votes
    Print Pin Save Saved! Rate
    Course: Camping, entree, Summer
    Cuisine: dairy-free, gluten-free, vegan, vegetarian
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 2
    Author: Stephanie McKercher, RDN

    Ingredients

    • 2 ears of corn husks removed and halved
    • 2 chopped russet potatoes or potato of choice
    • 1 chopped red bell pepper
    • 1 chopped zucchini
    • ½ chopped sweet onion
    • 1 cup cooked white kidney cannellini beans
    • 4 cloves smashed garlic
    • Juice of ½ lemon
    • 2 tablespoons olive oil or oil of choice, plus additional for serving
    • 2 tablespoons smoked paprika
    • 2 tablespoons nutritional yeast substitute with your favorite cheese
    • Salt and pepper to taste
    • Fresh herbs for serving cilantro, basil, and/or parsley

    Instructions

    • Preheat the grill to medium heat and lay two pieces of aluminum foil on a flat surface.
    • Toss together corn, potatoes, pepper, zucchini, onion, beans, garlic, lemon, oil, paprika, nutritional yeast, salt, and pepper. Divide mixture in half and spoon onto the center of each piece of foil. Pull the ends of the foil pieces up to wrap contents (add a second layer of foil if needed) and place each packet on the grill. Cook until potatoes are tender, about 35-45 minutes.
    • Remove foil packs from the grill, and allow them to cool slightly before unwrapping. Sprinkle with fresh herbs and drizzle with more oil before serving. Enjoy!
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    Looking for more delicious recipes packed with fiber and plant-based protein? Sign up for the Half-Cup Habit challenge!

    What’s your favorite summer camping meal?

    « Black Bean Street Tacos with Tropical Fruit Salsa
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    Comments

    1. Michael says

      February 24, 2018 at 10:41 pm

      Thanks for sharing. Can't wait to try it. 🙂

      Reply
      • Stephanie McKercher, RDN says

        February 26, 2018 at 12:04 pm

        Thanks, Michael! Hope you enjoy them.

        Reply
    2. Jason says

      September 25, 2017 at 8:57 pm

      5 stars
      I love foil packet camping recipes. They are so easy to make and no mess to cleanup. This sounds like another great one to try on my next camping trip. Thanks!

      Reply
      • Stephanie McKercher, RDN says

        October 25, 2017 at 8:06 am

        Thanks, Jason! Have fun camping!

        Reply
    3. Anne|Craving Something Healthy says

      August 21, 2017 at 10:13 am

      What a great idea! Perfect for camping or just easy cleanup!

      Reply
      • Stephanie McKercher, RDN says

        August 28, 2017 at 1:20 pm

        So true—it's good all the time, really. 🙂 Thanks, Anne!

        Reply
    4. Liz Weiss says

      August 21, 2017 at 4:50 am

      5 stars
      I love everything about this recipe. So perfect for summer! Just what I've been craving now that corn is in season here in New England. Love the addition of the beans.

      Reply
      • Stephanie McKercher, RDN says

        August 28, 2017 at 1:18 pm

        Thanks Liz! It really is the best time of year. Eating all the fresh corn I can right now!

        Reply
    5. Liz says

      August 18, 2017 at 9:37 am

      5 stars
      Gosh how creative! One of my favorite as a kid were beans and fajita vegetables! My mom would cook them super quick in the RV and then we'd warm tortillas on the fire-- so much fun!

      Reply
      • Stephanie McKercher, RDN says

        August 28, 2017 at 1:17 pm

        YUM! I love making campfire fajitas, too! They're so simple and always hit the spot. 🙂

        Reply
    6. Graham says

      July 28, 2017 at 10:42 am

      5 stars
      This is such a cool trick! We have a picky eater in the family, one of the things that's kept us from a full-on days-in-the-wilderness trip was worrying that our son wouldn't eat anything we prepared out there. But if we pre-make all the pouches in the kitchen and he helps, I bet he'll be into it. There's probably no shortage of meals you can make like this!

      Reply
      • Stephanie McKercher, RDN says

        August 09, 2017 at 9:18 am

        Totally! You can customize using any vegetables or proteins you have around—or that your son enjoys. 🙂 I've made tons of meals like this. Enjoy the trip, Graham!

        Reply

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    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

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