Camp Oven Veggies

Camp Oven Veggies

We aren’t going to pretend to be camp oven experts … in fact, this is only the third ever recipe we’ve made in our brand new cooking appliance! The first was damper made with the help of a qualified baker (!) and the second was a super simple Mexican Chili con Carne.  We just kinda wing it and hope for the best. We didn’t have a trivet (until today … after the veggies) but personally, we liked the way they crisped up on the bottom and were soft and fluffy on the inside. We’ve made it a few times like this and have just purchased a trivet from BCF today. So that will be our next experiment! For now … this is how we made our roast veggies in the camp oven. Feel free to tweak it and add your own flavours etc. Please comment below and share how you do yours!


  • Veggies of choice peeled (if you like) and cut into similar sized pieces
    • Pumpkin sliced into wedges
    • Potatoes in quarters
    • Carrot in halves
    • Sweet potato (cut in a similar size to the potatoes)
    • Zucchini in halves
  • 30ml olive oil
  • 2 tsp dried rosemary
  • 2 tsp. dried thyme
  • 1 tsp. garlic granules
  • Salt and Pepper


  1. Preheat camp oven in the coals of your campfire.
  2. Pre-cook root vegetables in boiling water for about 10 minutes to soften (this makes them fluffy on the inside and reduces cooking time. You can skip this step if you like and just cook for longer in the camp oven).
  3. Drain water and pour into a large bowl.
  4. Add oil, herbs and seasonings. Toss to combine.
  5. Remove camp oven from the fire, take the lid off and tip your veggies in.
  6. Replace the lid and pop the camp oven back onto the coals.
  7. Add some coals to the lid of the camp oven.
  8. Leave to cook until veggies are done to you liking. Ours took about 25 minutes having been par-boiled. If skipping this step, allow up to an hour depending on how many veggies you have.


I forgot to add the zucchini once, and added it half way through – this was fine as it takes less time to cook. Same with the pumpkin. So if you can be bothered, add the veggies that cook a little faster a bit later. If not, just throw them all in and embrace the deliciousness that comes out!