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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.
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


  • 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


  1. Preheat the grill to medium heat and lay two pieces of aluminum foil on a flat surface.
  2. 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.
  3. 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!