Foil Packet Chimichurri Mushrooms & Peppers
Juicy mushrooms and bell peppers tossed in a punchy homemade chimichurri, sealed in foil, and roasted over the coals—earthy, garlicky, and perfect alongside grilled mains.
Equipment
- Heavy-duty foil
- Tongs
- Bowl
- Knife
Ingredients
- 8 ounces cremini mushrooms halved
- 1 large red bell pepper cut into strips
- 1 large yellow bell pepper cut into strips
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley chopped
- 1 clove garlic minced
- 2 teaspoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Combine parsley, garlic, vinegar, olive oil, oregano, salt, and pepper in a bowl to make chimichurri.
- Toss mushrooms and peppers with half the chimichurri. Reserve the rest for serving.
- Lay out two large sheets of heavy-duty foil. Place veggies in the center and fold tightly to seal packets.
- Place packets over hot campfire coals for 15 minutes, flipping once halfway through.
- Remove from heat, carefully open packets, and drizzle with remaining chimichurri before serving.
Notes
Chop veggies and prep chimichurri at home for faster campsite assembly. Use gloves or tongs to handle hot foil packets. Great for grill or directly on embers.
Nutrition
Calories: 62kcal | Carbohydrates: 11.6g | Protein: 4.4g | Fat: 2.7g | Saturated Fat: 2.6g | Sodium: 293mg | Fiber: 2g | Sugar: 1.2g