Campfire Roasted Vegetables

Smoky, Buttery, and Made for the Fire

These campfire roasted vegetables are simple in the best way—fresh vegetables, butter, fire, and bold seasoning doing all the heavy lifting.

Finished with Vampire Repellent, they get a rich garlic-herb flavor that works perfectly with smoky grill heat and makes this an easy go-to side for cookouts, camping, or backyard dinners.

Preparation:

1. Preheat a gas grill to medium-low heat or prepare a campfire cooking area.
2. Tear off two large sheets of aluminum foil to create a cooking pouch.
3. Cut broccoli into florets and slice remaining vegetables into roughly 3/4-inch pieces.
4. Toss vegetables and garlic with olive oil, oregano, salt, pepper, and Vampire Repellent seasoning.
5. Pile vegetables onto the foil and place slices of butter across the top.
6. Fold and seal the foil tightly around the vegetables to create a packet.
7. Place over low heat on the grill or campfire and cook for about 20 minutes, until vegetables are tender.
8. Carefully open and serve hot.

Pro Tip:

Keep the foil packet on the cooler side of the grill—this lets the vegetables cook slowly without burning while you prepare the rest of the meal.

Make It Your Own:

• Add potatoes or mushrooms for a heartier mix
• Finish with parmesan cheese after cooking
• Add crushed red pepper for extra heat
• Use fresh thyme or rosemary alongside oregano

What To Serve It With:

Serve alongside grilled meats, burgers, seafood, or campfire favorites. Also works great as a standalone veggie side.