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Ingredients

  • About 1 cup broccoli florets a good-sized handful, if eyeballing
  • 1 ear sweet corn cut into 1- to 2-inch pieces
  • 1 zucchini or summer squash sliced ¼ inch thick
  • About 1 cup mushrooms (Chanterelles if you’re foraging, but shiitakes or baby portabellas work well too!)
  • 1 bell pepper cored and sliced into strips
  • ½ eggplant diced
  • ½ sweet onion sliced thick

For Preparation:

  • Foil as needed or 1 large sheet
  • Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste
  • 1–2 teaspoons fresh or dried rosemary
  • 1–2 teaspoons fresh or dried thyme
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika optional

Directions

  • Drizzle about 3 tablespoons olive oil into the storage bag containing all pre-cut, pre-seasoned vegetables, then reseal the bag. Shake well (or toss) to coat evenly.
  • Spread the veggies over foil, wrap securely and carefully place directly on hot wood/coals or grill grate. Cook for 15–20 minutes, flipping once halfway through, until color brightens and vegetables seem tender and start to brown. Roast longer for softer vegetables