Campfire Ratatouille
Savor the taste of summer with our Campfire Ratatouille, a delightful medley of fresh zucchini, bell peppers, and eggplant, slowly cooked to perfection over a campfire. This rustic dish brings out the natural flavors of the vegetables, enhanced by aromatic herbs, making it an ideal choice for an outdoor culinary adventure.
Prep time: 15 minutesCook time: 45 minutesServes: 6
Ingredients
2 medium zucchinis, sliced
2 medium bell peppers, chopped (red and yellow)
1 large eggplant, cubed
1 large onion, chopped
3 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
1 (14 oz) can of crushed tomatoes
1/4 cup fresh basil, chopped
Instructions
1. Prepare your campfire and let it burn until you have a bed of hot coals.
2. In a Dutch oven, heat the olive oil over the campfire.
3. Add the onions and garlic, sauté until onions are translucent.
4. Stir in the bell peppers, zucchini, and eggplant, cooking until they begin to soften.
5. Add the crushed tomatoes, thyme, oregano, salt, and pepper. Stir well to combine.
6. Cover the Dutch oven with its lid and place directly onto the hot coals.
7. Let cook for 45 minutes, stirring occasionally, until vegetables are tender and flavors have melded.
8. Remove from the heat, stir in fresh basil, and serve hot.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently over medium heat in a saucepan until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
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