Ingredients:

  • 1 lb baby potatoes, quartered
  • 2 cups carrots, sliced into thin coins
  • 1 large red onion, cut into chunks
  • 1 large zucchini, sliced into half-moons
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1 yellow bell pepper, chopped into 1-inch pieces
  • 4 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Cut vegetables according to density: slice potatoes and carrots into small pieces (1/4 to 1/2 inch) and zucchini and peppers into larger 1-inch chunks to ensure synchronized cooking.
  2. In a large mixing bowl, toss the chopped vegetables with melted butter, minced garlic, dried oregano, smoked paprika, salt, pepper, and fresh parsley until evenly coated.
  3. Divide the vegetable mixture evenly among four 12-inch sheets of heavy-duty aluminum foil. Fold the long sides and ends tightly to create a sealed pouch, leaving one inch of headspace at the top.
  4. Cook using one of three methods: grill on medium-high for 20-25 minutes, bake in oven at 400°F (200°C) for 25-30 minutes, or place on hot campfire coals for 20 minutes, flipping once. Remove when foil is bloated and vegetables are fork-tender.