Simple Grilled Veggies

This simple, quick recipe will serve as a full meal for one or two veggie-loving campers or a colorful side for four to five. Whether you’re plucking a few vegetables from your own garden or shopping for them locally, make sure they are good quality. Pre-washed and pre-cut them before you leave home. Toss all the vegetables and seasonings together in a large storage bag to save time and space. Bonus: Because they are pre-washed, you won’t use any of your camp drinking water. This recipe is based on seasonal summer vegetables that taste great roasted over an open fire, but feel free to use any of your favorites!


About 1 cup broccoli florets (a good-sized handful, if eyeballing)
1 ear sweet corn, cut into 1- to 2-inch pieces
1 zucchini or summer squash, sliced ¼ inch thick
About 1 cup mushrooms (Chanterelles if you’re foraging, but shiitakes or baby portabellas work well too!)
1 bell pepper, cored and sliced into strips
½ eggplant, diced
½ sweet onion, sliced thick

For Preparation:

Foil as needed (or 1 large sheet)
Extra-virgin olive oil
Salt, to taste
Black pepper, to taste
1–2 teaspoons fresh or dried rosemary
1–2 teaspoons fresh or dried thyme
2 teaspoons garlic powder
2 teaspoons smoked paprika (optional)

Drizzle about 3 tablespoons olive oil into the storage bag containing all pre-cut, pre-seasoned vegetables, then reseal the bag. Shake well (or toss) to coat evenly.

Spread the veggies over foil, wrap securely and carefully place directly on hot wood/coals or grill grate. Cook for 15–20 minutes, flipping once halfway through, until color brightens and vegetables seem tender and start to brown. Roast longer for softer vegetables

Recipe courtesy of

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