Foil Wrapped Veggie Dinner

Submitted by Dawat from Rockford, Ontario CA

Servings: 2 Main Courses or 4 Sides

Ingredients:

• 2 pieces of heavy duty aluminum foil (approx 18" long)
• 2 medium-sized new potatoes with skins (fresh) - cut in small chunks
• 1 small zucchini (fresh) - sliced length wise and then sliced into half moons
• 1 large carrot (fresh) - cut the same as the zucchini
• 1 medium onion (fresh) - cut in small chunks
• ½ cup dehydrated green beans - rehydrated or a handful of fresh green beans
• ½ cup of dehydrated black beans - rehydrated or 1/2 of a 19oz can of fresh black beans
• ¼ cup of dehydrated corn nibblets - rehydrated or 1/2 a can of fresh corn
• 4 Tbsp Zesty Italian Salad Dressing

At Home:

Ensure all your vegetables are in good shape and dry. Onion, potatoes and carrots are pretty tough, but I recommend wrapping zucchini and green beans (if using fresh) in paper towels and then placing them in a Ziploc bag. (removing all excess air)

On the Trail:

Clean and cut-up all veggies. Put all the veggies and the beans on one piece of foil. Pour salad dressing over top. Wrap up the foil and then cover this bundle with the second piece of foil so that the seams are on opposite sides. Place on grill on your campfire for about 30 minutes depending on how hot your fire is.

Comments and Suggestions:

I am a kayak camper, so I can usually find space for all these fresh veggies. Hopefully it also works for backpacking. This is really tasty - all the veggies get steamed and the salad dressing adds a nice flavor. The addition of black beans makes it quite filling as a main course or it works well as a side dish to what ever meat you are grilling.

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