For this, you can use whatever vegetables you want, as this is more of a technique than a full out recipe. However, use whatever oil and seasonings you want on your veggies before cooking them!
Once you have all your vegetables, cut them if needed. For example, zucchini, eggplant, and onions should be cut into ½ inch slices. If using tomatoes, it is recommended to use cherry or grape tomatoes. Prepare the other vegetables as you would normally. If you prefer, skewer the tomatoes and smaller vegetables to ensure they don’t fall through.
Marinate them in your oil and seasonings. Make sure you toss them to coat them evenly. Use whatever seasoning blend you like the most! Italian seasoning is excellent on grilled veg–you can even opt for Italian dressing!
Heat up a campfire griddle or grill grate. Make sure it is VERY hot. Have your tongs and spatulas ready, as this goes fast! For tomatoes, asparagus, green beans, or other smaller veg, you want to use the griddle as they might fall through the grill.
Set your veg down on the hot griddle and cook until it’s starting to blacken some. Flip and cook the other side. When doing the smaller produce, move them around with the spatula. The tomatoes might burst, which is exactly what you want!
This is great because it leaves the very center of the vegetable tender, but cooks the outside and gives a great charred flavor. This makes a fantastic side to almost any meal!