Dutch Oven Rustic Ratatouille with Crusty Bread

Rustic ratatouille simmering in a Dutch oven beside sliced crusty bread on a wooden table.

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Dutch Oven Rustic Ratatouille with Crusty Bread

Classic Provençal ratatouille—eggplant, zucchini, tomatoes, and peppers—slow-cooked in a Dutch oven over glowing coals and served with hunks of campfire-toasted bread.

Servings servings

Prep Time 15

Cook Time 35

Total Time 50

Equipment

12" Dutch oven
Long-handled spoon
Knife
Cutting board

Ingredients

2 tbsp olive oil
1 large eggplant diced
2 small zucchini sliced
1 large yellow onion diced
1 large red bell pepper chopped
3 cloves garlic minced
4 ripe tomatoes chopped
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/4 cup fresh basil torn, for garnish
1 loaf crusty bread for serving

Instructions

Heat olive oil in Dutch oven over medium coals. Add eggplant, zucchini, onion, and bell pepper. Cook 8–10 minutes, stirring, until softened.
Add garlic, tomatoes, thyme, oregano, salt, and pepper. Stir well.
Cover and simmer over gentle heat for 25 minutes, stirring occasionally.
Remove from heat. Sprinkle with basil. Toast bread over the fire and serve with ratatouille.

Notes

Chop vegetables at camp or at home for easy assembly. Adjust fire for a steady, gentle simmer for best texture.

Calories: 266kcal

Course: Dinner

Cuisine: Mediterranean

Keyword: campfire, dutch oven, eggplant, one-pot, summer camping, vegetarian, zucchini

Nutrition