Published: · Modified: by Stephanie McKercher, RDN · This post may contain affiliate links · 12 Comments
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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.
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.
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.
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.
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.
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📖 Recipe
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
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Course: Camping, entree, Summer
Cuisine: dairy-free, gluten-free, vegan, vegetarian
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes 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?
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- Creamy Vegan Mushroom Gravy with Rosemary and Thyme
- 30-Minute Easy White Beans and Greens
- Easy Vegetarian Vegetable Pot Pie with Chickpeas
Reader Interactions
Comments
Michael says
Thanks for sharing. Can't wait to try it. 🙂
Reply
Stephanie McKercher, RDN says
Thanks, Michael! Hope you enjoy them.
Reply
Jason says
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
Thanks, Jason! Have fun camping!
Reply
Anne|Craving Something Healthy says
What a great idea! Perfect for camping or just easy cleanup!
Reply
Stephanie McKercher, RDN says
So true—it's good all the time, really. 🙂 Thanks, Anne!
Reply
Liz Weiss says
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
Thanks Liz! It really is the best time of year. Eating all the fresh corn I can right now!
Reply
Liz says
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
YUM! I love making campfire fajitas, too! They're so simple and always hit the spot. 🙂
Reply
Graham says
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
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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