Campfire Ratatouille

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 6
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If you're looking for a hearty, comforting dish that brings out the best flavors of summer veggies, this Campfire Ratatouille is just the ticket. Perfect for a camping trip or a backyard fire pit, it's a cozy meal that celebrates fresh produce with a smoky twist.

Ingredients for Campfire Ratatouille

Zucchinis bring a mild sweetness and a tender texture to the mix. Their subtle flavor pairs well with the other vegetables.

Bell peppers, both red and yellow, add a pop of color and a sweet, slightly tangy flavor that brightens the dish.

Eggplant is a rich, meaty vegetable that absorbs flavors beautifully, adding depth to the ratatouille.

Onion provides a savory base, balancing the sweetness of the peppers and zucchini.

Garlic infuses the dish with a warm, aromatic flavor that enhances every other ingredient.

Olive oil keeps everything moist and adds a subtle fruitiness.

Dried thyme and dried oregano offer an earthy, herbal backdrop that rounds out the flavors.

Salt and pepper to taste, to bring out the natural flavors of the vegetables.

Crushed tomatoes create a luscious sauce that ties everything together.

Fresh basil finishes the dish with a bright, peppery note that contrasts beautifully with the cooked vegetables.

Tips & Tricks

  • If you're cooking in a windy area, use a windscreen to maintain consistent heat.
  • Consider adding a splash of red wine or balsamic vinegar for an extra depth of flavor.
  • Cut all vegetables to similar sizes for even cooking.
  • If the dish seems dry while cooking, add a little water or vegetable broth.

Serving Suggestions

This ratatouille pairs wonderfully with crusty bread for dipping. It's also great over cooked quinoa or couscous for a heartier meal. A sprinkle of grated Parmesan or a dollop of goat cheese on top can add a lovely creamy note, though it won’t be vegan anymore.

Frequently Asked Questions

Can I make this at home without a campfire?
Absolutely! Just use a regular oven, preheating to 375°F, and follow the same steps using an oven-safe pot.
What if I don't have a Dutch oven?
You can use any heavy-bottomed pot with a lid that can withstand campfire heat or an oven.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave before serving.

Campfire Ratatouille Recipe Walkthrough

Start by preparing your campfire. You’ll want to have a good bed of hot coals to cook on, so let the fire burn down a bit while you prep the ingredients. This ensures even cooking and a smokey infusion of flavor.

Once your coals are ready, place your Dutch oven on the fire and add the olive oil. Give it a moment to heat up, then toss in the chopped onions and minced garlic. Stir them around occasionally until the onions turn translucent; this should take about 5 minutes.

Next, add in your chopped bell peppers, sliced zucchinis, and cubed eggplant. Stir everything well to ensure the vegetables are coated with the oil and starting to soften, which should take another 5–7 minutes.

Pour in the can of crushed tomatoes and sprinkle in the dried thyme, oregano, along with some salt and pepper. Stir everything together to combine, ensuring the spices are evenly distributed.

Cover the Dutch oven with its lid and settle it directly onto your bed of hot coals. Let it cook for about 45 minutes. You’ll want to check on it every 15 minutes or so, giving it a good stir to prevent sticking and to meld the flavors.

Once the vegetables are tender and everything has cooked down into a deliciously fragrant mixture, remove the Dutch oven from the heat. Stir in the fresh basil just before serving for that final burst of freshness.

Why You'll Love This Recipe

  • Simple ingredients that pack a punch of flavor.
  • Perfect for outdoor cooking with friends or family.
  • Rich, savory taste with a hint of smokiness from the campfire.
  • Vegan-friendly and full of nutritious vegetables.
  • Easy to customize with your favorite herbs and spices.

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

Step-by-step 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.

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