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Slice several medium zucchini on a bias ¼” thick and sprinkle with seasoned salt and garlic powder.

Put slices in a gallon zip lock bag with about an ounce of olive oil and a tablespoon of lemon juice.

Waller it around till coated. This can all be done ahead and put in cooler till you get to camp.

Spread the slices over the coals on a preheated and oiled veggie grilling tray or fine mesh grill.

Grill for three to five minutes per side depending on heat and distance above coals.

This method works just as well for many fresh veggies. (Squash, asparagus spears, broccoli, eggplant)