- 2 garlic cloves, finely chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine or Sherry vinegar
- 3 tablespoons chopped fresh thyme and/or rosemary leaves
- Large pinch of crushed red pepper flakes
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 6 scallions, cut crosswise into 2-inch pieces
- 1 pint cherry tomatoes
- 1 pint cremini, button, or other small mushrooms
- 4–6 long wooden or metal skewers, or 4–6 long live branches whittled down to sharpened sticks
- Whisk garlic, oil, vinegar, thyme, red pepper flakes, 1 tsp. salt, and 1/2 tsp. black pepper in a medium bowl. Transfer mixture to a resealable container or plastic bag and add scallions, tomatoes, and mushrooms. Marinate until ready to cook, at least 15 minutes.
- If using wooden skewers or branches, soak them in water at least 10 minutes. Skewer scallions, tomatoes, and mushrooms, dividing evenly and leaving about 4 inches of empty skewer at the bottom. Reserve leftover marinade.
- Prepare a campfire for medium heat. When it's ablaze, carefully place skewers vertically in the ground around the fire; they should be close enough to the flames that the ingredients begin sizzling within a few seconds. Cook, rotating skewers occasionally, until scallions, tomatoes, and mushrooms are caramelized or charred in spots and mushrooms are tender, 10–15 minutes.
- Transfer skewers to plates, season with salt and black pepper, drizzle with reserved marinade, and serve.
- Vegetables can be marinated and chilled up to 1 day in advance.