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.
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.
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.
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.