Yields6 ServingsActive Time1 hr
AuthorElaine Johnson

A generous hand with fresh herbs (or dried, if you prefer) and cheese are all you need to turn these vegetable packets for the fire into exciting camp fare. Add a side of scrambled eggs, and you’ve got a meal. You’ll need heavy-duty foil; kitchen scissors are handy for cutting open the packets, but you can also use a knife.

How to Make It

1

In a firepit, build a wood fire about as wide as the cooking grate. Let it burn to low flames and embers (1 to 1 1/2 hours); fire is ready when you can hold your hand 5 in. above grate only 3 to 5 seconds. Or use a charcoal fire that’s about this hot.

2

Meanwhile, put potatoes in a medium saucepan and add 1 tsp. salt and water to cover. Cover pan and bring to a boil on a camp stove. Reduce heat and simmer until barely tender, 3 minutes; drain.

3

Lay a 12-in. square of heavy-duty foil flat on a work surface. Drizzle center with a little olive oil. Spoon about 1 cup potatoes and 1/6 of the onion and carrots on top. Season generously with salt and pepper. Set aside 1 tbsp. parsley for serving. Sprinkle vegetables with about 1/6 of remaining parsley, rosemary, and thyme. Drizzle with 1 tbsp. olive oil.

4

Bring 2 opposite sides of foil together across the middle and fold to make a seam about 1 in. wide. Fold seam on itself again, then fold it flat on packet. Fold ends over themselves, tucking them into a compact packet. Repeat to make remaining packets.

5

Set bundles on grill and cook, turning with tongs every 3 to 5 minutes, until vegetables are tender and browned, about 15 minutes (open carefully to check).

6

Protecting hands, snip off ends of packets with scissors (or use a knife) and pour food onto plates. Sprinkle with about half the parmesan and the remaining parsley, and tear basil leaves on top. Serve with more cheese on the side.

Ingredients

 2 lbs medium-size red thin-skinned potatoes, cut lengthwise into 1-in.-wide wedges
 7 tbsp extra-virgin olive oil, divided
 2 tsp kosher salt, divided
 1 medium onion, cut into slim wedges
 3 medium carrots, thinly sliced diagonally
 1 tsp freshly ground pepper
 3 tbsp chopped flat-leaf parsley, divided
 1 ½ tbsp chopped fresh rosemary leaves, or 1 1/2 tsp. crumbled dried rosemary
 1 ½ tsp chopped fresh thyme leaves, or 1/2 tsp. dried thyme
 Torn fresh basil leaves, for serving (optional)
 1 cup freshly shredded parmesan cheese, for serving

Directions

1

In a firepit, build a wood fire about as wide as the cooking grate. Let it burn to low flames and embers (1 to 1 1/2 hours); fire is ready when you can hold your hand 5 in. above grate only 3 to 5 seconds. Or use a charcoal fire that’s about this hot.

2

Meanwhile, put potatoes in a medium saucepan and add 1 tsp. salt and water to cover. Cover pan and bring to a boil on a camp stove. Reduce heat and simmer until barely tender, 3 minutes; drain.

3

Lay a 12-in. square of heavy-duty foil flat on a work surface. Drizzle center with a little olive oil. Spoon about 1 cup potatoes and 1/6 of the onion and carrots on top. Season generously with salt and pepper. Set aside 1 tbsp. parsley for serving. Sprinkle vegetables with about 1/6 of remaining parsley, rosemary, and thyme. Drizzle with 1 tbsp. olive oil.

4

Bring 2 opposite sides of foil together across the middle and fold to make a seam about 1 in. wide. Fold seam on itself again, then fold it flat on packet. Fold ends over themselves, tucking them into a compact packet. Repeat to make remaining packets.

5

Set bundles on grill and cook, turning with tongs every 3 to 5 minutes, until vegetables are tender and browned, about 15 minutes (open carefully to check).

6

Protecting hands, snip off ends of packets with scissors (or use a knife) and pour food onto plates. Sprinkle with about half the parmesan and the remaining parsley, and tear basil leaves on top. Serve with more cheese on the side.

Vegetable Hobo Bundles with Parmesan and Herbs