Ratatouille Campfire Kababs
photo by Cotopaxi Camp Eats
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 2 tablespoons olive oil, divided
- 1 small yellow onion, diced
- 2 -3 garlic cloves, minced
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh basil
- 1 teaspoon salt
- 1 lb tomatoes, finely chopped
- 4 medium zucchini (about 1.5 lbs)
- 4 medium summer squash (about 1.5 lbs)
- 2 large Chinese eggplants (about 1 lb)
directions
- Over medium heat, warm 1 tablespoon olive oil in a skillet until simmering. Add the onion and cook until translucent and just beginning to brown. Add the garlic and sauté until fragrant, about 30 seconds. Add the chopped tomatoes, oregano, basil, and salt and stir well. Simmer over medium heat until the kebabs are done, about 20 minutes, stirring occasionally.
- Meanwhile, slice the zucchini, squash, and eggplant into slices ½ inch thick. Assemble the kebabs onto skewers, alternating each vegetable. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with salt to taste.
- Grill the kebabs directly on the grill grate over the fire, turning frequently so all sides cook evenly. Cook about 20 minutes, or until all the veggies are tender.
- Serve immediately topped with the tomato sauce.
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