Vegetarian Campfire Cooking

It doesn't matter whether you have a campfire with a grated top or are cooking with roasting sticks -- the smoky flavors and the special feeling of being outdoors are the same for vegetarian campfire cooking as they are for non-vegetarian cooking. Vegetarian campfire cooking offers choices that even your meat-eating friends and family will relish. The Hearth, Patio and Barbecue Association says even presidents barbecue, from Thomas Jefferson, to Lyndon Johnson, who held the first barbecue at the White House, to George H. Bush, who annually barbecued for members of Congress.

Flexible Foods

Whether you are car camping or backpacking, you need food that is both flexible and durable. The foods need to withstand varying temperatures on the grill and should be able to sit for awhile without undue harm until the entire meal is ready, according to Dennis Cotter, author or "Cafe Paradiso Seasons." Think carefully, too, about how long foods will last without refrigeration when you plan your menus.

Vegetables

If you are able to do some preparation at home, your vegetables on the first day in the outdoors will be even more special. Make the "Cafe Paradiso Seasons" marinade with 1 lemon, 1 tbsp. fresh thyme leaves, 4 cloves of garlic, 1/2 cup olive oil, salt and pepper, and let your vegetables marinate while you travel to the cook-out site.

At home, parboil artichoke halves and potato chunks for two minutes and butternut squash for five minutes, to save on cooking time. Simply wash and leave baby carrots and zucchini unpeeled. Grill all the vegetables as a first course antipasto and drizzle with the leftover marinade. Don't forget everyone's favorite that needs no prior preparation -- corn-on-the-cob.

Main Course

Carry lightweight skewers to prepare kabobs. Use sturdy cheese, such as haloumi or feta, firm tofu, or a faux chicken product. Follow a PETA.org recipe and marinate the kebobs in 1/4 cup each of tamari sauce, olive oil and red wine vinegar combined with 2 crushed garlic cloves. Alternate the cheese or tofu with cherry tomatoes, onion wedges, pineapple chunks or red pepper slices and grill until all the pieces are tender. Grill by laying the kabobs directly on the grate or by holding the skewers over the campfire embers.

Dutch Oven Cooking

If you are car-camping, give cooking with a Dutch oven a try for vegetarian chili and stews or for baking biscuits, muffins, cakes, brownies or fruit cobblers. Pikes Peak River Runners recommends packaged baking mixes that frequently need only water as an ingredient. The website also suggests a 12-inch aluminum pot for ease of cleaning and movement.

Extras

Carry small condiments, such as salt, pepper, chili flakes, curry powder, dried herbs, salsas and sauces in plastic baggies to give all your food an extra boost of flavor. If you're in a warm climate, a small plastic container of chocolate makes a tasty dipping sauce for grilled fruit or vegan marshmallows. In a cool climate, melt the chocolate over the campfire in a metal pot.