3 cups wild parsnips, coarsely sliced (substitute: regular parsnips)
2 tbs. vegetable oil
1 tbs. balsamic vinegar
1/2 tsp. thyme
1/2 tsp. rosemary
dash of cayenne hot pepper or 1/4 tsp. black pepper
1/4 tsp. salt

At home

Combine the thyme, rosemary, cayenne, and salt in one zip-top bag. Stash the vegetable oil and vinegar in a plastic container.

At camp

Slice the parsnips coarsely. Mix all ingredients together on a plate. Wrap the mixture in aluminum foil, place over hot coals, and bake 15 minutes, turning occasionally.

Serves 4