Ratatouille Over an Open Fire

Kelsey, Nick and I joined up with our grandparents this past weekend at The Little Orleans Campground for a little R&R by the campfire. Although it was a little chilly, we still had a great time. I finally got a tour of the area and even went to Point Lookout.

The View from Point Lookout

Kelsey and I

And, of course, what is a mini vacation without some seriously good eats? And the coolest part. I got to cook over a campfire again. (Missed it the first time? Check out the post here!)

Our Camping Menu

Lunch
BBQ Bacon Burgers with Pasta Salad

Dinner
Ricotta, Spinach and Sun Dried Tomato Stuffed Chicken Breast with Parmesan Orzo and Ratatouille

Breakfast
Cannoli Stuffed French Toast and Peppered Bacon

 

Ratatouille is a great Spring time dish. It combines squashes, peppers, mushrooms, tomatoes and fresh herbs to create a side dish that is to die for. And lucky for me it is really easy to do over an open fire. 

Ratatouille

Yields: Enough for dinner and then some to share

1ea Large Eggplant, medium dice

2 ea Zucchini, medium dice

2 ea Yellow Squash, medium dice

1# Mushrooms, quartered

1/2 ea Onion, small dice 

2 ea Bell Pepper, any color, medium dice

1 Tbsp Garlic, minced 

10 ea Basil Leaves, torn

3 sprigs, Oregano, leaves removed from stems

1/2 c Chicken Stock 

2# Tomatoes, blanched, peeled, medium dice

Salt 

Pepper 

Oil 

1. Heat a small amount of oil in a pot. 
2. Sweat the garlic. Add the onions and peppers. Sweat for 5 minutes. 
3. Add the mushrooms. Cook for an additional 5 minutes. 
4. Add the squashes and eggplant. Cook for 5 more minutes.
5. Add the stock.
6. Add the tomatoes. Lower the heat and simmer until the vegetables become tender but not mushy, about 15 minutes. Add the basil and oregano during the final minutes of cooking. Season with salt and pepper. Enjoy!