Foil Roasted Mediterranean Veggie Pitas
A vibrant mix of zucchini, cherry tomatoes, olives, and feta cheese roasted in foil packets, then stuffed into warm pitas for a Greek-inspired, vegetarian camp lunch with minimal cleanup.
Equipment
- Heavy-duty foil
- Tongs
- Knife
Ingredients
- 1 cup zucchini sliced
- 1 cup cherry tomatoes halved
- 1/2 cup red onion sliced
- 1/3 cup Kalamata olives halved
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 cup feta cheese crumbled
- 3 pieces pita bread
Instructions
- Tear a large sheet of foil and toss zucchini, cherry tomatoes, red onion, and olives in olive oil, oregano, and black pepper. Spread veggies evenly and seal foil tightly.
- Place foil pouch on hot campfire coals and roast for 18–20 minutes until veggies are tender.
- Carefully open the foil and stir in feta cheese.
- Stuff roasted veggie mixture into pita bread and serve warm.
Notes
Roast foil packets directly on hot embers for best caramelization. Pre-slice veggies at home and keep chilled in a cooler. These pitas reheat well for later hikes.