Looking for a camping recipe that gives you an excuse to open a bottle of wine? You've come to the right place! This Easiest Camping Vegetable Foil Pack recipe couldn't be easier to make and tastes the best when you splash a little white wine over the vegetables before cooking.
To make this even easier to assemble, wash and slice your veggies at home, dry completely and store in a freezer bag in your camping cooler until ready to use.
3-4 cups of your favourite vegetables. My favourites are sliced red, orange or yellow pepper, mushrooms and sliced zucchini, but I've also included asparagus, green beans, broccoli and peeled and chopped parsnip
1/4 cup white wine (I use Woodbridge by Robert Mondavi Pinot Grigio)
Salt and Pepper to taste
Non-stick cooking spray
Wash and chop your vegetables.
Place veggies in the middle of a piece of tinfoil sprayed with non-stick cooking spray (approx 2.5 feet long).
Slightly fold up the edges of the foil (so the wine doesn't escape) and season with salt and pepper to taste.
Pour wine over vegetables then fold into a package ensuring all seams are sealed. I often fold another piece of foil over top of the foil pack to help keep all the liquid in and not dripping over the fire or grill. Check out my foil pack technique here.
Cook over grill on medium-low heat for approx. 10-15 minutes. When ready to cook the main course, carefully move the veggetable foil pack to top rack of grill (to make room to cook on the lower grill) or over to the campfire grate and keep warm over low flames (be sure not to over cook!).
When ready to serve dinner, carefully unwrap vegetables and serve.
Looking for some of my other favourite camping meals? Try my Bannock in a Bag, my kids' absolute favourite Camping Chicken, my Easiest Homemade Hamburgers (that freeze and pack really well!) and my Dad's Camping Potatoes.