Weight Watchers Campfire Grilled Vegetables are a must have when we grill out or cook over a campfire. We love these grilled vegetables and the extras make a great addition to your lunch the next day.
Weight Watchers Grilled Vegetables
When it comes to grilling vegetables, you can use most any veggie you can get to stay on a stick. We used red onion, red pepper, yellow squash, mushrooms, zucchini, green peppers.
For root vegetables, such as carrots and potatoes, par-boil them first to soften and then grill for flavor.
You’ll also need extra virgin olive oil, kosher sea salt, crushed peppercorn medley (Italian seasoning also works) and wooden or metal skewers. If you are using wooden skewers, but sure to soak them in water for 1 hour so they don’t catch fire.
Weight Watchers Points for Campfire Vegetables
Since the vegetables are zero points, you can use as many kinds and varieties as you like.
This recipe is 2 points per serving due to the olive oil. Adapt the oil and points to your preferences.
How to Make Weight Watchers Campfire Vegetables
Start by cleaning and slicing your veggies. Make them into bigger chunks so they hold their flavor and stand out. Slice your vegetables as evenly as possible so they are all finished cooking at the same time.
Once you have them cut into chunks, toss them in 1-2 T of olive oil.
Take your cut pieces that have been tossed in the oil, salt and pepper and add them into your skewers, leaving room on both ends to hold and place on the fire.
Grill over coals that are hot but not flaming.
Cook about 5 mins on both sides. Don’t these look so good! Grilled vegetables are healthy, very low in points, and absolutely delicious.
They make great leftover to add as a side dish to any meal. Yum!
Weight Watchers Campfire Grilled Vegetables
- vegetables of your choice approx 6 cups total such as:
- red onion
- red pepper
- yellow squash
- green peppers
- 2 T extra virgin olive oil
- kosher sea salt
- crushed peppercorn or Italian seasoning
- Start by cleaning and slicing veggies. Make them into bigger chunks so they hold their flavor and stand out.
- Once you have them cut into chunks, toss them in 2 T of olive oil.
- Take your cut pieces and add them into your wood or metal skewers, leaving room on both ends to hold and place on the fire.
- Place them on the grate of your campfire grill and keep a close eye on them. Temps vary, but typically 5 minutes on one side is good to them rotate and cook for another five minutes.
- Once you start to notice a bit of char on your veggies, pull them from the fire.
- Let them cool slightly before touching as they will be hot. Once they have cooled down, top with a sprinkle of kosher sea salt and some peppercorn crushed medley.
What vegetables can you cook over a fire?
Most all! You can do it kabob style like we do here in this recipe or you and throw all your vegetables, oil and seasonings in a piece of tinfoil or a grilling pan and then place it in the hot embers of your campfire.
Can you put tin foil in the fire?
Yes you can. It usually doesn’t burn but it will start to melt in extreme heat. Tin foil is a campers best friend when cooking over a fire or grill.
What can you cook on an open fire?
Most anything! We love grilled food. You can cook different kinds of meat and seafood. Vegetables are amazing cooked over a fire. You can even get creative if you have the right camping tools and make pies, cakes, breads and cobblers over an open fire.
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