Fresh sweet veggies are placed on the grill in a cast iron skillet, drizzled with olive oil and sriracha, and then sprinkled with more fire with crushed red pepper flakes, before being toasted to perfection.  The end result is sweet and spicy tender veggies with a hint of the grill and a bit of crispity crunch.

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Easy Campfire Veggies!

We had such a fun camping trip up in the north Georgia mountains this past weekend.  We hiked, explored, and ate amazingly gourmet-like foods for “roughing it” out in the woods.

We made these fiery campfire veggies every night of our trip.

We also drank way too many delicious Bourbon Cider Sours in moscow mule mugs and snacked on the perfect amount of Cheesy Campfire Taters!

These campfire-approved vegetables are ridiculously easy to make and even strangers will come over and ask what that delicious smell is coming from your campfire.  We may have made a few new friends because of these campfire veggies!

You can season them just the way you want to.  They are super customizable and another perk is that you don't have to pack and trapes around a ton of ingredients on your camping trip to make this recipe come to fruition.  I'll show you the simple ingredients you'll need to pack to get you on your way.

Why these Fiery Campfire Veggies?

Our first night in the great outdoors, we had these amazing and spicy Fiery Campfire Veggies.  After chopping up our zucchini, corn on the cob, and bell pepper slices, we topped them off with a bit of olive oil, sriracha drizzle, red pepper flakes, and paprika, before turning the skillet over to the grill to let it do it’s thing.bles

And oh my goodness were these veggies fantastic!  We took them off the grill right when the vegetables were starting to get bright in color and becoming tender.

*For a more detailed description of ingredients and directions, please scroll down to the recipe card.

What campfire veggie ingredients to pack:

• 1 medium zucchini, sliced
• 3 medium corn on the cob, sliced into thirds
• 2 medium bell peppers, deseeded and chopped
• 1 medium sweet onion, chopped
• 1 tablespoon olive oil
• 1 tablespoon crushed red pepper flakes, or less depending on spice preference
• 1 tablespoon parsley, chopped
• ½ tablespoon paprika

How do you make these Fiery Campfire Veggies?

• Heat your grill over medium-high heat.
• Place all veggies into a large skillet. Drizzle with olive oil.
• Sprinkle with spices and stir to coat well.
• Place on the grill for 10-15 minutes (stirring occasionally) or until your veggies start to brightened in color and become tender.
• The last thing we did before devouring the entire skillet (before the rest of our food was even ready), was check and see if the corn on the cob was sufficiently cooked (you can test it by pressing on a corn kernel and seeing if it easily pops with juices. If it does, it’s done!).

What plays well with Fiery Campfire Veggies?

The fiery campfire veggies would be great with almost anything else you’d want to kiss on the grill.  We had ours fill our plates alongside some ribeyes with grilled bacon and bleu cheese crumbles.

We have also paired these veggies with:

• BBQ + Chicken Pineapple Foil Packet Dinner
• Cuban Mojo Marinated Pork Ribs + Chimichurri
• Cayenne Sugar Ribs
• Grilled Strawberry Mango Chicken

Want other corn recipes?

Well of course you do!  Here are a few other reader favorites:

• Corn + Tomato Salad
• Spicy Mexican Street Corn Tacos
• Gluten-Free Corn Souffle
• Goat Cheese Pasta Sauce over Sweet Corn Pasta
• Mexican Street Corn Salad

Join me in partying with these lovelies!