Wyoming Campfire Veggie Skewers

Introduction

If you’re camping in the big open spaces of Wyoming or simply enjoying dinner in your backyard, these Campfire Veggie Skewers will take your outdoor grilling game to the next level. Fresh zucchini, peppers, and mushrooms sear to caramelized perfection on the Arteflame grill, locking in flavor without burning thanks to the solid steel flat cooktop. This recipe is all about simple ingredients, easy prep, and bold flavor straight from the fire.

Ingredients

• 2 zucchini, sliced into ½ inch rounds
• 2 red bell peppers, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 12 whole mushrooms, cleaned and stems trimmed
• 2 tablespoons melted butter (for brushing)
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Wooden or metal skewers

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the grill

1. Pour a little vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of your Arteflame grill.
3. Stack dry firewood on top of the napkins.
4. Light the napkins and let the wood catch flame.
5. Allow 20 minutes for the grill to get hot and the flat cooktop to reach an even sizzle-ready heat.

Step 2: Prepare the vegetable skewers

1. Thread the zucchini, peppers, and mushrooms onto your skewers, alternating colors and varieties for a beautiful presentation.
2. Mix garlic powder, smoked paprika, salt, and pepper into the melted butter.
3. Brush the butter mixture generously over all sides of the veggie skewers.

Step 3: Grill the skewers

1. Place the veggie skewers on the hot flat cooktop griddle, closer to the center for higher heat and caramelization.
2. Rotate the skewers every few minutes to ensure even cooking and a golden sear on each side.
3. Cook for 8–12 minutes total or until veggies are tender-crisp with beautifully seared edges.

Tips

• If you prefer a softer texture, move the skewers to the outer edge of the cooktop where temperatures are lower and let them cook longer.
• Use butter instead of oil—its rich flavor elevates grilled veggies.
• No flare-ups mean no burning, so let the veggies naturally caramelize for maximum flavor.
• Soak wooden skewers in water for 30 minutes beforehand to avoid burning.

Variations

1. Southwest Skewers: Add chunks of red onion and sprinkle with cumin and chili powder for some southwestern heat.
2. Herb Garden Skewers: Mix chopped fresh rosemary, thyme, and basil into the melted butter before brushing.
3. Balsamic Glaze Skewers: Drizzle skewers with a balsamic glaze in the last 2 minutes of grilling for a slightly sweet tanginess.
4. Feta and Olive Skewers: Grill the veggie skewers plain and top them after cooking with crumbled feta and sliced Kalamata olives.
5. Asian-Inspired Skewers: Add baby corn or snow peas and brush with a sesame-ginger glaze instead of butter.

Best pairings

• Grilled ribeye steak reverse-seared on the center grate
• Charred corn on the cob with butter and sea salt
• Cold quinoa salad with lemon vinaigrette
• Iced hibiscus tea or chilled Wyoming craft beer
• Grilled peach halves with a touch of cinnamon for dessert

Conclusion

Grilling veggies on the Arteflame grill brings out deep, rich flavors that simply can’t be matched in a pan or oven. With the right ingredients and technique, your Wyoming Campfire Veggie Skewers will dazzle everyone around the grill. Simple, colorful, and packed with flavor, they're a perfect fit for outdoor entertaining.