These kebabs are a colorful and healthy summer grilling recipe. Since it's vegan and gluten-free, this is an easy camping meal that everyone can enjoy!
1teaspoonchopped fresh oregano
1teaspoonchopped fresh basil
4mediumzucchini(about 1.5 lbs)
4mediumyellow summer squash(about 1.5 lbs)
2largeChinese eggplants(about 1 lb)
MAKE THE SAUCE: Over medium heat, warm 1 tablespoon olive oil in a skillet until shimmering. Add the onion and cook until translucent and just beginning to take on a golden color. Add the garlic and sauté until fragrant, about 30 seconds. Add the chopped tomatoes, oregano, basil, and salt and stir well. Simmer over medium heat until the kebabs are done, about 20 minutes, stirring occasionally.
MAKE THE KEBABS: Meanwhile, slice the zucchini, squash, and eggplant into slices ½ inch thick. Assemble the kebabs onto skewers, alternating each vegetable. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with salt to taste. Grill the kebabs directly on the grill grate over the fire, turning frequently so all sides cook evenly. Cook about 20 minutes, or until all the veggies are tender. Serve immediately topped with the tomato sauce.
Cutting board Sharp knife Small pot Metal skewers
If you enjoyed this recipe, we would love it if you'd come back and leave a rating! You can find the recipe here: https://www.freshoffthegrid.com/campfire-grilled-ratatouille-kebabs/