Some of the best things at the campfire aren't really recipes at all — they're techniques. Blistered vegetables fall squarely into that category. Once you understand the method, you can apply it to whatever looks good at the market or whatever you have on hand in the RV refrigerator. The result is consistently incredible: tender in the center, charred and sweet on the outside, with a depth of flavor you just can't get from a stovetop.
Blistered Vegetables
For this, you can use whatever vegetables you want, as this is more of a technique than a full recipe. Use whatever oil and seasonings you want on your veggies before cooking them!
Once you have all your vegetables, cut them if needed. Zucchini, eggplant and onions should be cut into ½-inch slices. If using tomatoes, it is recommended to use cherry or grape tomatoes. Prepare other vegetables as you would normally.
Marinate them in your oil and seasonings. Any of your favorite seasonings will work. You could even use one of your favorite oil-based dressings. Just make sure there isn't too much oil — it will drip onto the fire and cause a flare-up and make your veggies taste odd.
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 vegetables, use the griddle as they might fall through the grill grate.
Set your vegetables down on the hot griddle and cook until 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 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 — especially the lemon pepper chicken recipe we shared recently.
On a warm Corpus Christi evening with the bay breeze coming through the park, a plate of blistered vegetables and some grilled protein is hard to beat.