Easy Camp Cooking: One-skillet Ratatouille
This easy one-skillet ratatouille features a blend of fresh summer vegetables like peppers, zucchini, eggplant and tomatoes and makes for a satisfying meal at the campsite after a day of hiking or paddling.
For the dish to shine, go for the highest-quality veggies available, perhaps even making a pit stop at farmers markets or roadside stands on your way to the campsite.
This camp-friendly recipe is highly customizable, allowing you to add your favourite veggies, such as squash or anything else you may have on hand. Season it with a variety of herbs and spices, like thyme and bay leaves, to elevate the flavours. For some added crunch, consider topping it off with toasted pine nuts, which gives a delicate and buttery finish to the ratatouille. For some nuttiness, add some toasted, sliced almonds instead.
Packed with fresh produce and cooked until tender, this easy skillet ratatouille can be served as a lighter meal with some baguette or enjoyed as a side paired with grilled chicken, hot dogs or burgers. Any leftovers can be repurposed by serving them with fried eggs on top for an easy breakfast scramble the next morning or combined with pasta for a flavourful lunch. While this recipe may involve a few more steps, its assembly remains easy, only requiring some chopping, seasoning and grilling to put together this delicious and visually appealing dish.
Recipe adapted from Back Road Ramblers
Servings: 2
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients
Vegetables
6 tbsp olive oil
Sprinkle of salt and pepper
4 cloves minced garlic
1 large eggplant
1 zucchini
1 red bell pepper
2 Roma tomatoes, halved
Garnish
1 bunch fresh basil
1 handful of toasted pine nuts or sliced almonds, optional
Instructions
1.Cut vegetables into evenly sized chunks.
2. Heat the skillet with 5 tablespoons of oil.
3. Once the skillet is heated, grill eggplant for about 8 minutes, until soft. Set aside in a bowl.
4. Add 1 tablespoon of oil to the skillet and cook the zucchini.
5. Add red bell pepper. While that’s cooking, chop up the fresh basil.
6. Add garlic and cook for 30 seconds. Add salt and pepper to taste.
7. Add tomatoes to the skillet and cook until very tender, when their juices release. Stir frequently.
8. Add eggplant back to the skillet to heat thoroughly.
9. Add basil to the skillet and give it another stir. Remove from heat and serve.
