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+ servings

Bonfire-Roasted Veggies

Course Appetizer, Dinner, Lunch, Side Dish, Snack
Cuisine Paleo, Primal
Servings 2
Calories 207 kcal


  • 2 c Zucchini (thickly chopped)
  • 1 c Onion (diced)
  • 1/2 c Fresh mushrooms (sliced)
  • 1/2 c Red pepper (diced)
  • 2 tbsp Butter
  • Dash of garlic powder
  • Dash of onion powder
  • Sea salt and freshly ground pepper (to taste)
  • Tin foil


  1. Lay out 2 sheets of tin foil (about 12 inches by 12 inches).
  2. Divide the veggies into groups, and portion them out on each sheet of tin foil.
  3. Sprinkle each veggie packet with seasonings and add 1 tbsp butter to each packet.
  4. Carefully fold and roll up the veggies in the tin foil. I recommend wrapping the packets with a second sheet of tin foil before roasting; this will help keep everything together and keep the butter from leaking out.
  5. Roast on a grill or bonfire for about 5 minutes on each side.
  6. Cut open the packets (be careful - contents are very hot!) and enjoy!
Nutrition Facts
Bonfire-Roasted Veggies
Amount Per Serving
Calories 207 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 32mg11%
Sodium 28mg1%
Potassium 921mg26%
Carbohydrates 23g8%
Fiber 6g25%
Sugar 12g13%
Protein 5g10%
Vitamin A 2750IU55%
Vitamin C 223.6mg271%
Calcium 60mg6%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.