4-5 cups raw vegetables (whatever you have on hand- we used a broccoli, cauliflower, carrots, green pepper and mushrooms)
5 Tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon ground pepper
3 Tablespoons red wine vinegar
Whisk together all ingredients except vegetables. Allow to sit for at least an hour, or make before the trip and keep it in a Tupperware container.
Pour veggies and marinade into a large Ziploc bag and shake until veggies are evenly coated. Allow to sit for 30 to 60 minutes.
Cover the bottom of a pan with tinfoil. Pour veggies onto the pan in a flat layer.
Place on top of campfire grill. Move veggies around every couple minutes.
Take veggies off of grill after five to 10 minutes, depending how cooked you like them. (Ours got a little burnt, but I enjoyed them that way!)
Toast slices of bread or wraps on the same pan, without tinfoil. Flip after 1-2 minutes.
Place veggies on bread/wrap and enjoy.
You can also saute these on top of a stove in a pan.
For more details and photos, click here.