One of my very favorite things to do while the coals are still blazing hot (before I put the meat on) is to get a cast iron skillet, oil it up and then set it over the fire. When it is good and hot add a pile of julienned onions and peppers to the pan. Season liberally with kosher salt. I shut the lid on my grill and come back and turn them occasionally. You'll need a decent oven mitt and a pair of long handled tongs to move the veggies around in the pan.
The coals get hotter than my stove top and do a great job caramelizing the peppers and onions. And you get a hint of smokiness to boot. Usually they take between 15 and 20 minutes to cook down. I usually end up with about 1/4 of the volume I started with.
I cooked some to put on top of the burgers I did on the grill last night and they were a hit.
