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Campfire RatatouilleCampfire Ratatouille

Prepared by: Amy Vance,
Nutrition Specialist,

University of Missouri Extension

July 2, 2017


Yield: 4 servings (1 foil package)



  • 2 slim eggplants, sliced into 1/4-inch slices
  • 1 onion, roughly chopped
  • 1 sweet red pepper, chopped
  • 2 large tomatoes, diced
  • 3 cloves garlic, minced
  • 2 zucchini, sliced into 1/4-inch slices
  • 2 tablespoons chopped fresh basil
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Balsamic vinegar to taste



  1. In a large bowl, stir together the eggplant, onion, red pepper, tomatoes, garlic, zucchini and basil. Drizzle with olive oil and salt and pepper well. Stir again.
  2. Lay out 4 sheets of aluminum foil and spread the vegetable mixture evenly between the four sheets. With a second sheet of heavy duty non-stick aluminum foil, seal the edges tightly. NOTE: If using heavy-duty aluminum foil that is not non-stick, apply spray oil before adding ingredients.
  3. Grill on high heat for 30 minutes. (If using a charcoal grill, cook a little longer to ensure that all the vegetables are tender.)
  4. Transfer the vegetables to a serving bowl and drizzle with balsamic vinegar (optional). Stir well. Serve immediately.


Nutrition information per serving

Calories: 221

Total Fat: 13g (2g saturated)

Carbohydrates: 20g

Fiber: 3g

Protein: 2g

Sodium: 103mg


Source: Modified from



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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension’s Show-Me Nutrition line at 1-888-515-0016.


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Last update: Monday, July 03, 2017