Pan-Roasted Campfire Veggies

Light firewood or charcoal and let campfire burn down to medium-hot embers or coals. Top with a grill rack.

For sauce, in a small bowl stir together sugar, the water, soy sauce, vinegar, and sriracha sauce.

Heat a 10-inch cast iron skillet over campfire 5 minutes or until very hot. Add oil to skillet. Add mushrooms and sweet peppers; cook 8 to 10 minutes or until vegetables begin to char, stirring once or twice. Add sauce; cook until slightly reduced. Add tomatoes; cook 1 minute more, stirring to coat vegetables with sauce. Serve immediately or at room temperature.