Ratatouille Campfire Kababs

Some of the best camping memories are created around the campfire roasting hotdogs and marshmallows. While this is a surefire way to have a good time, adapting some of your favorite recipes to be camp-friendly is a great way to add excitement and diversity to your trip. One of our favorite dishes capitalizes on the bounty of summer vegetables to create a healthy and tasty ratatouille. While it might not seem like this complicated dish would be a practical camping meal, by using the following tips you can have a delicious culinary masterpiece right over your campfire. #cotopaxicampeats

• Ready In: 35 mins
• 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

1. 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.
2. 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.
3. 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.
4. Serve immediately topped with the tomato sauce.