Grilling Foil Wrapped Vegetables

Camping Hack! Easy prep, easy cooking, and easy cleaning!
Dish type
Ready in
35 minutes


  • 1 cup baby portabella mushrooms
  • 1 cup potatoes, cubed
  • 1 onion, roughly chopped or quartered
  • 1 cup baby corn
  • 1 cup Brussels sprouts cut in half
  • 1 tbsp. fresh parsley, chopped


Ready in
35 minutes
  1. In a bowl mix all ingredients, toss with oil and season with salt and pepper.
  2. Scoop the veggies onto the tin foil. Wrap tin foil up and around the veggies closing tight to trap moisture.
  3. I recommend cooking this over a fire or on the second rack of a closed grill.
  4. Check on the tenderness of the vegetables after 20-25 minutes. Continue cooking until the potatoes and sprouts are fully cooked.
  5. Avoid burning the foil over direct contact with your camp fire.