• Yield: For 4 people

  • Time: About 30 minutes prep

This recipe comes from The Campfire Cookbook. It's a quick and easy veggie packet perfect for overnight camping, picnics at the park, or just hanging out around the grill or fire pit in the backyard. (Chip Walton | The Splendid Table)


  • 2 garlic cloves, crushed

  • 2 tbsp olive oil

  • 2 tsp Dijon mustard

  • 2 tsp maple syrup

  • 2 tbsp balsamic vinegar

  • salt

  • 600g (1lb 5oz) green or yellow beans, halved

  • 1 red pepper, deseeded, cut into 5mm (1/4in) strips

  • 1 yellow pepper deseeded, cut into 5mm (1/4in) strips

  • 1/4 cup pine nuts


  • 8 pieces foil (30 × 30cm/12 x 12in each)

The Campfire Cookbook by Viola Lex and Nico Stanitzok


1 Put the garlic, oil, mustard, maple syrup, and vinegar into a large bowl and season with 1/2 teaspoon of salt. Stir in the beans and peppers until they are completely coated in the marinade.

2 Lay a piece of foil on top of another one then repeat with the rest of the foil pieces to create 4 thick foil sheets. Divide the beans evenly between them, spreading them out in the centre of each sheet. Drizzle over the remaining marinade from the bowl. Scatter with the pine nuts, fold up the foil, and scrunch the open sides together to seal the parcels.

3 Place on the barbecue and grill over a moderate heat for 10–12 minutes, turning frequently to prevent the beans from burning. Remove from the grill and leave to rest for 5 minutes then serve in the foil.

Reprinted from The Campfire Cookbook. Copyright © 2018 Dorling Kindersley Verlad GhbH.