This camp stove recipe comes to us courtesy of Alaska from Scratch! We had the pleasure of hosting Maya and her family when they went on a travel van adventure this July. Between these foil packets and these Camp Skillet Nachos, Maya and crew ate well on their trip! Both recipes are simple to prepare, yet hearty and oh-so-tasty. Give them a try and you’ll see just how easy it is to eat well while you’re camping!


13 ounces hardwood smoked sausage (I used turkey), sliced into rounds
2 ears corn, sliced into 8 rounds
1 large red or orange bell pepper, chopped
1 red onion, large chop
1 medium zucchini, cut into bite sized pieces
1/4 cup extra virgin olive oil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper


Lay out four 12×12 squares of heavy duty aluminum foil (or if using regular foil, use two layers).

Add the sausage, corn, pepper, onion, and zucchini to a large mixing bowl. In a smaller bowl, stir together the olive oil, Italian seasoning, garlic powder, salt and pepper. Drizzle the mixture over the bowl of meat and veggies and toss well until everything is coated. Divide everything evenly between the four sheets of foil, placing the meat and veggies in the center of each piece of foil. Bring the sides of the foil up and fold them over tightly, ensuring that each sheet forms an enclosed packet over the food.

If using a campfire: using tongs, place the foil packets close to the hottest parts of the fire. Cook about 20 minutes or until the vegetables are tender-crisp and have some nice browning on them, turning with tongs every 4-5 minutes for even cooking.

If using a camp stove: place the foil packs directly on the grates over medium heat. Using tongs, turn and re-situate foil packs every two minutes, cooking for about 20 minutes or until the vegetables are tender-crisp and have nice browning on them.


For any ingredients that require purchasing larger quantities, check the Free Shelf in our office when you check in. Oils, spices, and salt and pepper are ingredients we often see show up on the shelf after renters have returned. There are also other non-food kitchen essentials, like aluminum foil, can openers, Ziploc bags and trash bags. You may not need to purchase a whole container of something if you don’t mind using an item that has been left behind. If you do purchase something and don’t use all of it, you can pay it forward by leaving it on the shelf when you return.

For tips on clean up and kitchen management, see this post.

For a few more tips on using your camp stove, see this post.

Ready to give it a try? Book your van today!