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.
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.