CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2002-09-14
Serves: 1-2
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 2 carrots, sliced
- 6-8 new potatoes, quartered
- 1/2 onion, lg. chunks
- 2 shallots, sliced
- 2-3 cloves garlic, lg. chunks
- 8-10 cremini mushrooms whole or halved
- 1 pkt. frozen Boca ground "meat"
- 2-4 Tbs. olive oil
- 2 Tbs. unsalted butter, optional
- salt & pepper, to taste
- season salt, dash
Instructions
1. Mix all sliced vegetables in a bowl.
2. Make 2 pockets with heavy duty aluminum foil, doubled.
3. Place a layer of vegetables on bottom.
4. Layer Boca ground "meat" next.
5. Add a final layer of veggies.
6. Pour 1-2 Tbs. of olive oil on each dinner, dot with butter, if using.
7. Season with salt, pepper, and season salt.
8. Fold foil to make an airtight seal.
9. Cook on hot coals for fifteen minutes, flipping half-way through.
10. Serve with ketchup, enjoy!
Looking for newer outdoor cooking ideas?
Browse the current CampRecipes collection for modern camping recipes, backpacking meals, Dutch oven recipes, foil packet meals, and campfire cooking ideas.