Campfire Ratatouille with Farmers’ Market Veggies

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  • Ready in: 10 minutes prep; 30 minutes over fire
  • Serves: 4
  • Complexity: easy
Campfire corn on the cob

In every recipe, there are ingredients included that prevent the food from sticking to the foil. This can be butter, as in the recipe for roasted potatoes, or the juices from vegetables, as in the garlic and tomato chicken or campfire ratatouille. Substitutions can be made in these recipes, but be sure to include something (butter, oil, or juicy vegetables) to prevent your food from sticking to the foil packets.


  • 1 pint cherry tomatoes
  • 2 summer squashes, sliced thick
  • 1 eggplant, cut into one-inch cubes
  • 2 bell peppers, cut into strips
  • 2 ears of corn, kernels shaved from ears
  • 2 cloves garlic
  • 1 onion, diced
  • 4 sprigs fresh oregano
  • 4 sprigs fresh thyme


Divide all vegetables evenly into two piles, one on each of two squares of tin foil. Top with fresh herbs, divided evenly between the piles of vegetables. Wrap the foil tightly into packets around the vegetables and cook over low to medium heat at the outer edge of the fire, roughly 30 minutes. Rotate once or twice. Vegetables should be very tender. Feeds four people.

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