Tinfoil Dinners!

Yesterday was Saturday and I woke up freezing cold with an aching body smelling like dirt and smoke...ah yes, I must have been CAMPING! Whoot! That's right folks! Malissa and I went on an awesome camping trip!
Two of the highlights: 1. We went hiking off the beaten path and found several patches of animal bones that were picked clean...probably by the mountain lion that was stalking us...AND 2. We ate DELICIOUS tinfoil dinners!  Definitely the best I've ever eaten.

Tinfoil Dinner

3 potatoes chopped small
8 oz. (about 15) whole baby bella mushrooms (or any regular/small size mushrooms)
1/2 red pepper chopped small (I'd put the whole thing in because they are delicious!)
1/2 white onion (or any onion for flavor)
20 (approx.) Baby Carrots
1 Cup frozen corn
2 Tablespoons Olive Oil
2 Garlic Cloves minced
2 tsp fajita seasoning mix (we used Lowry's seasoning salt instead. Either is super good)

Place all veggies in gallon size plastic bag that seals.  Mix olive oil, minced garlic, and fajita seasoning together.  Pour into the bag over the veggies.  Shake it to make sure all the veggies are well coated with the seasoning.  Divide into piles on tinfoil (you can choose the portions).  Fold foil around mixture, be sure to cover completely.  Place directly onto hot coals in your campfire. Cook for 20 minutes or until the potatoes are nice and soft.

*Also can be cooked on a BBQ grill on a low temp
**The bag of veggies can marinate if kept cold for a couple of days, which makes this a great meal for camping!