Camping meals don’t have to be boring or bland, especially if you’re enjoying the great outdoors as a vegetarian! Check out these 15 vegetarian camping dinner recipes that pack a punch in flavor and are simple to prepare, ensuring you have a satisfying meal under the stars. Get ready to enjoy delicious dishes that will keep your taste buds happy and your belly full.
Campfire Veggie Tacos with Avocado Cream
Campfire veggie tacos are a tasty and simple option for your outdoor meals. Bursting with fresh vegetables, these tacos are easy to prepare and packed with flavor. The combination of smoky grilled veggies and creamy avocado gives a satisfying twist that will please everyone around the campfire.
These tacos are not only quick to make, but they also let you enjoy the vibrant taste of vegetables while camping. You can customize them with your favorite toppings, making them a fun and interactive meal option.
Tools and Supplies Needed
- Portable grill or campfire grill grate
- Frying pan or skillet
- Spatula
- Cutting board
- Knife
- Serving plates
Ingredients
- 4 small flour tortillas
- 1 bell pepper, sliced
- 1 small zucchini, diced
- 1 small red onion, sliced
- 1 cup corn (frozen or fresh)
- 1 teaspoon olive oil
- Salt and pepper to taste
- 1 avocado
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Prepare the Veggies: Toss the bell pepper, zucchini, red onion, and corn with olive oil, salt, and pepper in a bowl.
- Grill the Veggies: Place the mixture on the grill over medium heat. Cook for about 8-10 minutes, stirring occasionally until the veggies are tender and slightly charred.
- Make the Avocado Cream: In a small bowl, mash the avocado and mix in lime juice, salt, and pepper until smooth.
- Assemble the Tacos: Warm the flour tortillas on the grill for about 30 seconds on each side. Fill each tortilla with the grilled veggie mixture and top with a dollop of avocado cream and fresh cilantro.
- Serve and Enjoy: Enjoy your delicious campfire veggie tacos right away!
Vegetable Curry with Coconut Milk and Rice
Coconut milk and vibrant veggies come together in this delightful vegetable curry, making it a perfect choice for a camping dinner. The creamy texture and aromatic spices create a warm, comforting dish that’s both satisfying and easy to prepare. Plus, it’s ideal for those chilly evenings under the stars!
Not only does this curry pack a punch of flavor, but it’s also flexible. You can switch up the vegetables based on what you have on hand, making it a versatile option for any camping trip. Serve it over fluffy rice to soak up all the delicious sauce, and you’ve got yourself a winning meal.
Tools and Supplies Needed
- Camping stove or portable pot
- Cutting board and knife
- Cooking spoon
- Measuring cups and spoons
- Bowls for serving
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 can (14 oz) coconut milk
- 2 cups mixed vegetables (like bell peppers, carrots, and peas)
- 1 medium sweet potato, peeled and diced
- Salt and pepper to taste
- Fresh cilantro for garnish
- 2 cups cooked rice
Instructions
- Heat oil in a pot over your camping stove. Add chopped onion and minced garlic, sauté until soft.
- Stir in curry powder and cook for another minute to awaken the spices.
- Add coconut milk and diced sweet potato. Simmer for about 10 minutes until sweet potato is tender.
- Mix in the remaining vegetables and cook for another 5-7 minutes. Season with salt and pepper.
- Serve hot over cooked rice, garnished with fresh cilantro.
Chickpea Salad with Feta and Olive Oil
This Chickpea Salad with Feta and Olive Oil is a refreshing and flavorful dish that brings together simple ingredients for a satisfying meal. It’s perfect for camping, as it requires no cooking and can be thrown together in minutes. With nutty chickpeas, creamy feta, and a drizzle of olive oil, this salad is both nutritious and hearty.
The taste is a delightful mix of savory and fresh, enhanced by the tang of feta and the richness of olive oil. Plus, it’s a great way to enjoy plant-based protein while you’re out in nature. Easy to pack and prepare, this dish is sure to be a hit around the campfire!
Tools and Supplies Needed
- Mixing bowl
- Serving spoon
- Cutting board
- Knife
- Measuring cups
- Food storage container (if prepping ahead)
Ingredients
- 2 cans chickpeas, drained and rinsed
- 1 cup feta cheese, crumbled
- 1/4 cup olive oil
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Combine the Ingredients: In a mixing bowl, combine the chickpeas, feta cheese, cherry tomatoes, red onion, and parsley.
- Add the Dressing: Drizzle the olive oil and lemon juice over the salad. Season with salt and pepper to taste.
- Toss: Gently toss the salad until everything is well mixed and coated with the dressing.
- Serve: Enjoy immediately or let it sit for about 10 minutes to allow the flavors to meld. It can be stored in a food container for later if you need to make it ahead of time.
Stuffed Bell Peppers with Rice and Spices
Stuffed bell peppers are a fantastic option for vegetarian camping dinner recipes. They are not only colorful and appetizing but also packed with flavor. The mix of seasoned rice and spices creates a hearty filling that complements the sweet crunch of the peppers. Plus, they are simple to make, requiring minimal prep and cooking time.
Perfect for a campfire setting, these stuffed peppers can be prepared ahead of time or made fresh on-site. Just toss them on the grill or wrap them in foil for a tasty meal under the stars. Enjoy the warmth and satisfaction of a dish that brings everyone together!
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked rice (white or brown)
- 1 cup canned black beans, rinsed and drained
- 1/2 cup corn (canned or frozen)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds. Set aside.
- Make the Filling: In a bowl, mix the cooked rice, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper until well combined.
- Stuff the Peppers: Fill each bell pepper with the rice mixture, pressing down lightly to pack it in. If using, sprinkle cheese on top.
- Cook the Peppers: Wrap each stuffed pepper in aluminum foil. Place them on the grill or campfire coals, cooking for about 20-25 minutes or until the peppers are tender.
- Serve: Carefully unwrap and serve the stuffed peppers hot, garnished with fresh cilantro if desired.
Tools and Supplies Needed
- Grill or campfire
- Aluminum foil
- Cutting board
- Knife
- Mixing bowl
- Serving utensils
Quinoa Salad with Roasted Corn and Black Beans
This quinoa salad is a delightful mix of textures and flavors, perfect for a camping dinner. With roasted corn and black beans, it offers a satisfying, hearty meal that’s both nutritious and easy to prepare. The combination of fresh ingredients provides a refreshing taste while being simple to whip up over a campfire or at home.
Packed with protein and fiber, this salad is not only filling but also incredibly versatile. You can easily adjust the ingredients to suit your taste or what you have on hand. Plus, it’s a great option for vegetarian camping dinner recipes that everyone will enjoy!
Tools and Supplies Needed
- Camping pot or portable stove
- Mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Knife and cutting board
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 can black beans, rinsed and drained
- 1 cup corn kernels (fresh or canned)
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the Quinoa: In a pot, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes until all the liquid is absorbed. Fluff with a fork and let cool.
- Prepare the Corn: If using fresh corn, roast it over the campfire or on a portable stove until lightly charred. If using canned corn, simply add it straight to the salad.
- Mix Ingredients: In a large bowl, combine the cooled quinoa, black beans, roasted corn, bell pepper, red onion, and cilantro.
- Dress the Salad: Drizzle lime juice and olive oil over the mixture. Season with salt and pepper to taste. Toss everything together until well combined.
- Serve: Enjoy the salad immediately or let it chill for a bit to enhance the flavors. It’s perfect for sharing around the campfire!
Pasta Primavera with Seasonal Vegetables
Pasta primavera is a delightful dish that brings together fresh, seasonal vegetables and pasta for a quick and satisfying meal. This vegetarian camping dinner recipe is not only easy to prepare but also bursting with flavors. It’s perfect for enjoying the great outdoors while savoring a wholesome dinner.
The combination of vibrant vegetables like bell peppers, zucchini, and cherry tomatoes makes this dish visually appealing and delicious. Tossed in olive oil and seasoned simply, it captures the essence of fresh ingredients. You’ll love how uncomplicated it is to whip up after a day of exploring!
Tools and Supplies Needed
- Portable stove or campfire setup
- Large pot for boiling pasta
- Colander for draining pasta
- Large mixing bowl
- Wooden spoon or spatula
- Knife for chopping vegetables
- Cutting board
Ingredients
- 8 oz spaghetti or your pasta of choice
- 2 tablespoons olive oil
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, pitted and sliced
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Boil the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables: In the same pot, heat olive oil over medium heat. Add the sliced bell peppers and zucchini, and sauté for about 3-5 minutes until they begin to soften. Add the cherry tomatoes and black olives, cooking for an additional 2-3 minutes.
- Combine: Return the drained pasta to the pot with the vegetables. Toss everything together, seasoning with salt and pepper. If desired, sprinkle with grated Parmesan cheese.
- Serve: Garnish with fresh basil or parsley before serving. Enjoy your hearty and colorful pasta primavera under the stars!
Portobello Mushroom Burgers with Garlic Aioli
Portobello mushroom burgers are a fantastic choice for a vegetarian camping dinner. They have a meaty texture that makes them satisfying, and when grilled, they soak up flavors beautifully. Topped with rich garlic aioli, these burgers are both savory and creamy, making them a real treat for any meal outdoors.
Not only are they simple to prepare, but they also require minimal cooking equipment, making them perfect for camping. Whether you’re sitting by the campfire or grilling at a picnic site, these burgers will impress everyone around.
Tools and Supplies Needed
- Grill or campfire
- Grilling tongs
- Mixing bowl
- Whisk
- Knife
- Cutting board
- Plates
Ingredients
- 4 large portobello mushrooms, stems removed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 whole-grain burger buns
- 2 cups arugula or spinach
- 1/2 cup mayonnaise
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
Instructions
- Prep the Mushrooms: Brush the portobello mushrooms with olive oil and season with salt and pepper on both sides.
- Make the Aioli: In a mixing bowl, combine the mayonnaise, minced garlic, lemon juice, and Dijon mustard. Whisk until smooth and set aside.
- Grill the Mushrooms: Preheat the grill or campfire. Place the mushrooms gill side down on the grill. Cook for about 5-7 minutes, then flip and grill for another 5 minutes until tender.
- Assemble the Burgers: Toast the whole-grain buns on the grill for a minute. Layer arugula or spinach on the bottom half of each bun, add the grilled portobello, and top with garlic aioli. Place the top half of the bun on and serve hot.
Grilled Vegetable Skewers with Chimichurri
Grilled vegetable skewers are a vibrant and satisfying option for your camping dinners. These skewers are packed with colorful veggies that burst with flavor, especially when paired with a zesty chimichurri sauce. Not only are they simple to prepare, but they also make for a fun cooking experience over a campfire or grill.
This dish is perfect for those who want to enjoy a fresh and tasty vegetarian meal while camping. The combination of grilled peppers, onions, and zucchini with the tangy herb sauce brings a delightful taste to your outdoor dining. Plus, assembling the skewers is a great group activity, making it an enjoyable part of your camping trip.
Tools and Supplies Needed
- Skewers (metal or soaked wooden)
- Cutting board
- Knife
- Grill or campfire
- Mixing bowl
- Measuring spoons
Ingredients
- 2 bell peppers (red, yellow, or green), cut into chunks
- 1 medium zucchini, sliced into rounds
- 1 large onion, cut into wedges
- 8-10 cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup fresh parsley, chopped
- 2 tablespoons fresh oregano, chopped
- 1 garlic clove, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil (for chimichurri)
Instructions
- Prep the Veggies: In a bowl, combine the bell peppers, zucchini, onion, and cherry tomatoes. Drizzle with olive oil, then season with salt and pepper. Toss to coat.
- Assemble Skewers: Thread the veggies onto the skewers, alternating between each type for a colorful presentation.
- Make Chimichurri: In a separate bowl, mix the parsley, oregano, minced garlic, red wine vinegar, and olive oil. Stir well and season with salt to taste.
- Grill the Skewers: Preheat your grill or campfire. Grill the skewers for about 10-12 minutes, turning occasionally until the veggies are tender and slightly charred.
- Serve: Drizzle the chimichurri sauce over the skewers before serving. Enjoy your grilled veggie skewers hot off the grill!
Caprese Salad Skewers with Balsamic Glaze
Caprese Salad Skewers bring a fresh twist to a classic dish, making them a perfect choice for your vegetarian camping dinner plans. These colorful skewers are made with juicy cherry tomatoes, creamy mozzarella, and fragrant basil, all drizzled with a tangy balsamic glaze. The combination of flavors is simple yet delightful, offering a taste that’s both satisfying and refreshing.
Not only do these skewers taste amazing, but they are also incredibly easy to prepare, making them a hassle-free option for your outdoor meals. Just assemble the ingredients on a stick, and you’re ready to go! Whether you’re sitting around the campfire or enjoying a picnic, these Caprese Salad Skewers are always a hit.
Tools and Supplies Needed
- Skewers (bamboo or metal)
- Knife
- Cutting board
- Small bowl (for balsamic glaze)
Ingredients
- 1 pint cherry tomatoes
- 8 ounces fresh mozzarella balls
- 1 bunch fresh basil leaves
- Balsamic glaze (store-bought or homemade)
- Salt and pepper to taste
Instructions
- Prepare the Skewers: Start by threading one cherry tomato onto each skewer, followed by a basil leaf and a mozzarella ball. Alternate the ingredients until the skewer is filled, leaving a bit of space at each end.
- Season: Once your skewers are assembled, sprinkle a little salt and pepper over them for added flavor.
- Drizzle with Balsamic Glaze: Just before serving, drizzle the balsamic glaze over the skewers for that perfect finishing touch.
- Serve: Enjoy these fresh Caprese Salad Skewers as a light dinner or appetizer while camping!
Zucchini Noodles with Pesto and Cherry Tomatoes
Craving a fresh and light meal while camping? Zucchini noodles with pesto and cherry tomatoes are the perfect solution. This dish is not only simple to make but also bursting with flavor. The combination of the creamy pesto and sweet cherry tomatoes brings a delightful taste that everyone will love.
Making zucchini noodles is quick and easy. It’s a fantastic way to enjoy a low-carb meal while still feeling satisfied. Plus, the bright colors and vibrant flavors make it a feast for the eyes. Whether you’re cooking over a campfire or a portable stove, you’ll find this recipe to be a delightful addition to your vegetarian camping dinner recipes!
Tools and Supplies Needed
- Spiralizer or vegetable peeler
- Camping stove or portable grill
- Large skillet
- Cutting board
- Knife
- Serving plate
Ingredients
- 2 medium zucchinis
- 1 cup cherry tomatoes, halved
- 1/2 cup basil pesto (store-bought or homemade)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Prepare the Zucchini: Using a spiralizer or vegetable peeler, create zucchini noodles. Set aside.
- Heat the Skillet: Place the skillet over medium heat and add olive oil. Once hot, add the cherry tomatoes and sauté for about 3-4 minutes until they start to soften.
- Add Zucchini Noodles: Toss the zucchini noodles into the skillet with the cherry tomatoes. Sauté for another 2-3 minutes, stirring gently, until the noodles are just tender.
- Mix in Pesto: Remove the skillet from the heat and stir in the basil pesto. Season with salt and pepper to taste.
- Serve: Transfer the zucchini noodles to a serving plate, garnish with fresh basil leaves if desired, and enjoy your delicious camping dinner!
Vegetable Stir-Fry with Tofu and Soy Sauce
This Vegetable Stir-Fry with Tofu is a quick, delicious dish perfect for camping. Tossed in savory soy sauce, it’s packed with colorful veggies and protein-rich tofu, making it both satisfying and nutritious. Plus, it takes just a few minutes to whip up, ensuring you’ll have more time to enjoy the great outdoors.
Not only is this dish a hit for vegetarians, but it also caters to those looking for a light yet filling meal. The crisp veggies combined with the soft tofu create a delightful texture that pairs wonderfully with the umami flavors of soy sauce. It’s a simple recipe that requires minimal prep, making it ideal for your camping dinner.
Tools and Supplies Needed
- Camping stove or portable skillet
- Cutting board
- Knife
- Spatula
- Measuring cups and spoons
Ingredients
- 1 block of firm tofu, pressed and cubed
- 2 tablespoons soy sauce
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Cooked noodles or rice, for serving
Instructions
- Heat the olive oil in a skillet over medium heat on your camping stove.
- Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- In the same skillet, add minced garlic and ginger, cooking for about 1 minute until fragrant.
- Add the mixed vegetables and stir-fry for 3-4 minutes until they are tender but still crisp.
- Return the tofu to the skillet, pour in the soy sauce, and mix everything well. Season with salt and pepper as desired.
- Serve hot over cooked noodles or rice.
Sweet Potato and Black Bean Chili
Sweet Potato and Black Bean Chili is a hearty, comforting dish that’s perfect for a camping dinner. The combination of sweet potatoes and black beans brings a delightful mix of sweetness and earthiness, making it not just filling but also incredibly flavorful. Plus, it’s simple to prepare over a campfire or on a portable stove.
This chili is packed with nutrients and fiber, and the spices add a warm kick that elevates the taste. It’s a great choice for anyone looking for delicious vegetarian camping dinner recipes that everyone will love.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups vegetable broth
- Olive oil
- Cilantro for garnish
Instructions
- Heat olive oil in a pot over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
- Add the diced sweet potatoes, chili powder, cumin, salt, and pepper. Cook for about 5 minutes, stirring occasionally.
- Stir in the black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat to low.
- Cover and simmer for about 20-30 minutes, or until the sweet potatoes are tender.
- Serve hot, garnished with fresh cilantro.
Tools and Supplies Needed
- Campfire pot or portable stove
- Cutting board
- Knife
- Wooden spoon
- Campsite utensils
Spinach and Feta Stuffed Flatbreads
Spinach and feta stuffed flatbreads are a delightful option for vegetarian camping dinner recipes. With a perfect blend of creamy feta and fresh spinach, these flatbreads are not just tasty but also simple to make, making them ideal for cooking in the great outdoors.
These flatbreads have a crispy exterior with a warm, flavorful filling that will satisfy your hunger after a day of exploring. Plus, they’re versatile; you can easily customize the filling to include other veggies or spices you have on hand. Gather your ingredients, and let’s get cooking!
Tools and Supplies Needed
- Mixing bowl
- Rolling pin
- Frying pan or skillet
- Spatula
- Camping stove or fire
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 3/4 cup warm water
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1 tablespoon lemon juice
- 1 teaspoon black pepper
Instructions
- Make the Dough: In a mixing bowl, combine the flour and salt. Add the olive oil and warm water, mixing until a dough forms. Knead for a few minutes until smooth, then let rest for about 30 minutes.
- Prepare the Filling: In another bowl, mix the chopped spinach, crumbled feta, lemon juice, and black pepper. Set aside.
- Shape the Flatbreads: Divide the dough into equal portions and roll each into a flat circle about 1/4 inch thick.
- Fill and Cook: Place a spoonful of the spinach and feta mixture in the center of each flatbread. Fold it over and seal the edges. Heat a frying pan over a camping stove or fire, then cook each flatbread for about 3-4 minutes on each side until golden brown.
- Serve Warm: Enjoy your stuffed flatbreads hot off the pan, either plain or with a side of yogurt or salsa!
Savory Mushroom Risotto with Herbs
Mushroom risotto is a comforting and tasty dish that’s perfect for a camping dinner. This recipe combines creamy rice with earthy mushrooms and fresh herbs, creating a dish that feels indulgent yet is easy to prepare over a campfire. It’s simple enough for beginners and packed with flavor that will please vegetarians and meat-eaters alike.
With each creamy bite, you’ll enjoy the delightful blend of herbs that enhances the mushrooms. This dish not only satisfies the taste buds but also warms you up after a day in the great outdoors. Grab your camping gear and get ready to whip up this delicious risotto!
Tools and Supplies Needed
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Campfire or portable stove
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan option)
- Salt and pepper to taste
Instructions
- Prepare the Broth: In a separate pot over the campfire, heat the vegetable broth until simmering; keep warm.
- Sauté the Vegetables: In your large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and sliced mushrooms; cook until the mushrooms are tender.
- Add the Rice: Stir in the Arborio rice, allowing it to toast for about 1-2 minutes.
- Incorporate the Wine: If using, pour in the white wine and stir until absorbed by the rice.
- Add Broth Gradually: Begin adding the warm broth, one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding more. Continue this process until the rice is creamy and al dente, about 20-25 minutes.
- Finish the Dish: Remove from heat and stir in the chopped parsley and Parmesan cheese. Season with salt and pepper to taste.
Grilled Polenta with Ratatouille
Grilled polenta with ratatouille is a delightful dish that brings together the wonderful flavors of grilled cornmeal and fresh vegetables. This recipe is not only simple to prepare but also bursting with taste, making it a perfect choice for a vegetarian camping dinner. The creamy polenta serves as a great base, while the ratatouille adds a colorful mix of roasted vegetables, creating a satisfying meal that everyone will love.
Cooking this dish outdoors adds a smoky flavor that enhances the overall experience. You can easily whip it up over a campfire or portable grill. It’s a great way to enjoy wholesome ingredients while soaking up the beauty of nature!
Tools and Supplies Needed
- Portable grill or campfire
- Cast iron skillet
- Spatula
- Knife
- Cutting board
- Mixing bowl
Ingredients
- 1 cup cornmeal
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 zucchini, diced
- 1 bell pepper (any color), diced
- 1 eggplant, diced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Prepare the Polenta: In a pot over your grill or campfire, bring the vegetable broth to a boil. Gradually whisk in the cornmeal, stirring constantly until it thickens. Remove from heat and stir in 1 tablespoon of olive oil. Allow it to cool slightly, then spread it in a cast iron skillet.
- Grill the Polenta: Slice the set polenta into rounds. Brush with olive oil and grill them for about 5 minutes on each side until golden and crispy.
- Make the Ratatouille: In the same skillet, add remaining olive oil and sauté garlic until fragrant. Add zucchini, bell pepper, eggplant, and cherry tomatoes. Season with oregano, salt, and pepper, and cook until the vegetables are tender.
- Assemble: Serve the grilled polenta topped with the ratatouille. Garnish with fresh basil before enjoying.
