Equipment

tin foil (and parchment paper)
knife (and cutting board)
fire grate/grill (if cooking over the fire)
oven mitt(s)
cheese grater (optional)

Ingredients

Feeds 2-3 depending on size of sweet potato and appetites

1 large sweet potato
1 small zucchini
1/2 onion
1 (350g) package worth of tofu bacon (or a few slices of actual bacon if you're not opposed to eating meat)
2-4 cloves of garlic
1/2 small block Cheddar
3-4 green onions
salt and pepper, to taste

Optional extras:

sour cream

Directions

Get your grill or fire going.
Line tin foil with parchment paper, if using.
Slice the sweet potato, zucchini, and onion into discs -- or half discs in the case of the onion -- and pile onto (parchment-lined) tin foil.
Top with (tofu) bacon, garlic, cheese, and green onion and season with salt and pepper to taste.
Seal the foil packet and toss it on the grill or coals. Cook until veggies are done and cheese is ooey-gooey.
Serve as is or with sour cream.

Chili Cheese Fries

Equipment

tin foil (and parchment paper)
can opener
knife and/or cheese grater
oven mitt(s)

Ingredients

Feeds 4-6 depending on appetites

1 bag frozen fries
2 tins chili
1/2 small block Cheddar cheese

Optional extras:

green onions
(pickled) jalapeños
(lightly dried) cilantro

Directions

Fire up your grill (or get a camp fire going).
If using parchment paper, place it on top of the tin foil.
Dump the fries onto the (parchment-lined) tin foil and let them cook for a bit. (Leave the foil open.)
When the fries seem like they're just about cooked, dump the chili on top and top with cheese. Top with any other extras you like.
Close the foil to make a sealed packet and cook until everything is good and melty.

A couple cans of vegetarian chili makes this an easy vegetarian meal.