Alas, I neglected to take pictures here, but will edit them in once I get them done in a couple of days...
Ingredients - mix and match with whatever vegs you like, but here's what I use:
red bell peppers
green bell peppers
2-3 tbsp olive oil (or vegetable oil)
whatever herbs you like such as sage, thyme, herbes de Provence, oregano, Greek spice, etc.
optional - Italian salad dressing
Really, you can use any oil-based mix such as Italian salad dressing instead of EVOO/veg oil, but you want something oily that won't stick to the wok on the BBQ.
Chop the vegetables - keep the peppers all the same thickness and chop the carrots/celery pretty thinly so they'll keep pace with the peppers.
In a bowl, mix oil or dressing with all of the herbs and spices. Toss well with vegetables and then marinate in the fridge for a hour or two.
On the BBQ, pour vegetables into a pre-heated wok over medium heat. Keep the vegetables stirred moving every minute or so, so that they'll be evenly cooked and won't be as liable to stick to the wok.
After about 8 minutes or so, the vegetables should be ready - still a bit crispy but should have that BBQ browning char all over.
***Note, the BBQ likely will flare up when the marinade hits the hot parts - just move the wok momentarily out of the way and/or use a spray bottle to put out the flare up.