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Grilled Veggies & Stone Fruit Camping Recipe

Serves 4 15 minute prep time

By Morgan Shupe on July 6, 2015

Grilled Veggies & Stone Fruit Camping Recipe

If you’re camping locally this summer, you need quick, convenient meals you can fix before you break out the s’mores. This recipe is a twist on traditional campfire veggies thanks to the addition of in-season stone fruit and fresh herbs. Pre-prep these veggies before you pack the car up and have a veggie meal ready in under 40 minutes once you set up camp. A safe, and responsible campfire makes these veggies taste even better, we swear. Make sure there isn’t a fire ban where you’re camping, and refer to these tips about having a safe campfire to keep you, your friends, family and community safe.

Ingredients

  • 1 red onion, large dice
  • 1 pint cherry tomatoes
  • 8 oz mushrooms, cut in half
  • 1 yellow pepper, cut into 1 inch squares
  • 1 head of cauliflower, cut into florets
  • Olive oil for drizzling
  • 1 lemon, juiced
  • 3 fresh apricots or plums (or the freshest stone fruit you can find)
  • Salt and pepper, to taste
  • Sprigs of rosemary
  • A bunch of fresh sage
  • Aluminum foil, as needed

Preparation

  • Assemble Before Camping:

    1. Combine all veggies, and stone fruit in foil and drizzle with salt, pepper, oil and lemon.
    2. Fold foil into a tight package. Wrap with another layer of  foil.
    3. Store in large plastic bags.
  • Cook During Camping:

    1. Cook over top of fire or in the coals for 40 minutes or until veggies are tender. Flip often.
    2. Never leave the campfire unattended, keep an eye on the veggies at all times.
    3. Enjoy!

    Not building a campfire? You can easily cook these veggies on an outside grill (same directions) or even sauté them on a pan over a camping stove.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe

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