Ingredients:

  • 1 lb (450g) baby potatoes, quartered
  • 2 medium (300g) zucchini, sliced into ½ inch rounds
  • 2 large (300g) bell peppers (red and yellow), chopped into 1 inch pieces
  • 1 large (150g) red onion, cut into wedges
  • 1 cup (150g) baby carrots, halved lengthwise
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (28g) unsalted butter, melted
  • 4 cloves (20g) garlic, minced
  • 1 tsp (5g) dried Italian seasoning
  • 1 tsp (5g) smoked paprika
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) cracked black pepper

Instructions:

  1. In a large mixing bowl, toss the potatoes, zucchini, peppers, onion, and carrots. Pour in the olive oil, melted butter, minced garlic, and all seasonings. Toss thoroughly until every vegetable is coated in a glossy, orange-tinted glaze.
  2. Cut four large squares of heavy-duty foil (approx. 12x12 inches). Divide the vegetable mixture evenly between the centers.
  3. Bring the two long sides together and fold them down tightly twice to create a seam. Fold the ends in tightly to create a sealed pouch with a small amount of headspace for steam to circulate.
  4. Place the packets directly onto a bed of glowing hot coals (avoid active leaping flames). Cook for 20 minutes, flipping the packets carefully with tongs every 10 minutes.