Vegetable Hobo Dinners
Perfect for busy weeknights or outdoor adventures, Vegetable Hobo Dinners are a wholesome, flavorful, and mess-free way to enjoy roasted vegetables. This simple yet satisfying recipe combines hearty potatoes, sweet carrots, zucchini, red bell pepper, and savory onion, all tossed with garlic, olive oil, and aromatic herbs like oregano and thyme. The vegetables are sealed in parchment-lined foil packets and cooked to tender, caramelized perfection either in the oven or over a grill. With minimal prep and cleanup, these customizable foil-packet meals are ideal for camping trips, backyard barbecues, or family dinners. Serve straight from the foil for a rustic, no-fuss presentation that’s as delightful as the dish itself! Perfectly portioned for four, this recipe is both healthy and irresistibly tasty.
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Recipe Information
Ingredients
- 2 medium potatoes
- 2 medium carrots
- 1 small zucchini
- 1 medium red bell pepper
- 1 small yellow onion
- 2 large garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 4 sheets parchment-lined heavy-duty aluminum foil
Instructions
Preheat your oven to 400°F (200°C), or prepare a fire/grill for medium-high heat cooking.
Wash and dry all the vegetables thoroughly.
Dice the potatoes into 1/2-inch cubes.
Slice the carrots into thin rounds.
Cut the zucchini into half-moons, about 1/4-inch thick.
Dice the red bell pepper into 1-inch pieces.
Slice the yellow onion into thin wedges.
Mince the garlic cloves finely.
In a large mixing bowl, combine the diced potatoes, carrots, zucchini, red bell pepper, onion, and minced garlic.
Drizzle the olive oil over the vegetables and toss to coat evenly.
Sprinkle the salt, black pepper, dried oregano, and dried thyme over the vegetables. Toss again to distribute the seasonings evenly.
Place one sheet of the parchment-lined heavy-duty foil on a flat surface.
Divide the vegetable mixture evenly among the four foil sheets, placing the mixture in the center of each sheet.
Fold the foil around the vegetables to form a sealed packet, folding the edges together tightly to prevent any steam from escaping.
Place the foil packets onto a baking sheet (for oven cooking) or directly onto the grill/grate (for outdoor cooking).
Cook for 25-30 minutes, flipping the packets halfway through, until the vegetables are tender and lightly caramelized.
Carefully open each foil packet (use caution as steam will escape) and serve the vegetable hobo dinners directly from the foil or transfer to plates.
Nutrition Facts
Calories |
821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3928 mg | 171% | |
| Total Carbohydrate | 128.0 g | 47% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 28.6 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3322 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
