Preheat your pellet grill to 400°F.
In a large mixing bowl, toss the sliced veggies with olive oil, Camp Chef Veggie-Vore Seasoning, salt, and pepper until evenly coated.
Spread the veggies in a single layer in an aluminum pan.
Place the aluminum pan with the veggies in the preheated pellet grill and roast them for 20 minutes, stirring occasionally.
Reduce the temperature of the grill to 250°F.
Cover pan with lid or aluminum foil.
Place the aluminum pan on the grill grates and smoke the veggies for 15-20 minutes, or until they reach your desired tenderness.
Once the veggies are cooked, remove the aluminum pan from the grill and let the veggies rest for a few minutes.
Serve the roasted and smoked veggies as a delicious and healthy side dish for your favorite grilled meats, or enjoy them on their own.