Vegetable Hobo Dinners

These pouch dinners are traditionally made with ground beef while camping, but this vegetable version is a big hit when added to the grill during a cookout. It's very easy and inexpensive to make a delicious and healthy side dish that will feed a large crowd. The fun part is that you can add a little more or less of any ingredient, or even substitute completely.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 3  baking potatoes, peeled and chopped
• 5 -6  carrots, chopped
• 1  bunch asparagus, chopped into 1-inch pieces
• 1 (8 ounce) package  portabello mushrooms, chopped
• 1  onion, chopped
• 6  garlic cloves, diced
• 1  teaspoon basil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 3  tablespoons olive oil

Directions

1. TIP: Chop the vegetables in sizes that relate to how quickly they cook. For example, chop the carrots smaller than the mushrooms.
2. Poke holes in the potatoes with a fork. Wrap each potates individually in a paper towel and microwave them together for 4-5 minutes before peeling and chopping.
3. Make 4 large aluminum foil pouches by folding the foil in half and then rolling the sides over at least 3 times. Add one fourth of each ingredient per pouch. Roll the top over to seal tightly.
4. Place the pouches on a hot grill and carefully turn and rotate every 5-10 minutes until all of the vegetables are soft or about 25-30 minutes. Leave the pouches closed until you are ready to serve.