Skillet Ratatouille

Campfire ratatouille is a smoky twist on a comfort food classic. Filled with fresh veggies that look (and taste) beautiful with a little bit of char, this healthy vegetarian dinner is hearty enough to eat alone and simple enough to go alongside your favorite sausage or roast chicken.

Equipment

• Knife for chopping
• Cutting board
• Measuring cups and spoons
• Cast iron skillet
• Camp stove or campfire with a grate

Ingredients

• One onion, diced
• Six cloves of garlic, minced and divided (or three teaspoons of garlic powder)
• 14 oz can of crushed tomatoes
• 2 teaspoons sea salt, divided
• One teaspoon black pepper, divided 
• 1/4 cup fresh basil leaves, divided
• Two zucchinis
• Two yellow squash *One Japanese or Chinese eggplant
• Three tomatoes (Roma or sweet tomatoes on the vine)
• ¼ cup olive oil, divided

*Traditional eggplant works too, but we recommend cutting it in half lengthwise so the diameter is more similar to the other squash.

Preparation

Finely dice the onion and mince the garlic. Then thinly slice the zucchini, squash, eggplant, and fresh tomato (slice in rounds about a quarter of an inch thick.)

Heat the olive oil in the skillet and sauté the onion and garlic. Next, add the canned tomatoes and stir for approximately two minutes until the sauce is slightly thickened. Add salt and pepper to taste, as well as the basil leaves.

Once the sauce is warmed through, place the veggie rounds into the pan in circular rows, starting at the outer rim of the skillet and working toward the center. Alternate the types of squash to create a colorful pattern. Drizzle the arranged veggies with a mixture of olive oil, remaining garlic, and salt/pepper.

Cover the ratatouille with a lid or aluminum foil and cook for approximately 40 minutes. You’ll know your ratatouille is done when the sauce is bubbling up around the edges and your zucchini is tender-crisp when poked with a fork.