Do you want to grill something easy and filling when you are motorcycle camping? Do you like to eat healthy when you are on the road?
Regardless if you are a meat lover or a veggie lover, low carb Ratatouille Skewers are your Quick, Easy cleanup, campfire meal; whether it is lunch, dinner, or a side.
Merriam-Webster defines ratatouille as a seasoned stew made of eggplant, tomatoes, green peppers, squash, and sometimes meat. You can choose what you want on your skewer!
The recipe provided below is from Hallie Harron, author with “Simple Nourished Living.” Hallie provides a few other ways to change up the traditional ratatouille vegetables.
- Add your preferred meat (ie: chicken, shrimp, steak)
- Add squares of raw, sweet onion or large whole spring garlic cloves to round out the skewers
- Using dried and packaged pre-shredded sundried tomatoes, without additional oil
- Add an olive on the end of the skewer either before or after grilling, instead of serving olives as a side
It is best to use fresh vegetables and to cut them on site, but it is not always preferred. Zucchini, squash, and eggplant, when fresh and durable, can handle minimal refrigeration, making this perfect for healthy camping. Try to get vegetables with similar diameters so they cook more evenly over the fire.
You Can prep the vegetables 2-3 days, in advance. Store, separately, in an air tight containers, to maintain the flavor and crispiness, until assembled at the campsite.
What skewers to use? There shouldn’t be much skewer seen with this recipe.
Metal Skewers are reusable and won’t burn; no need to soak them before use but definitely need a grilling glove. That’s another thing to pack on the bike.
Wooden ones are degradable and convenient when motorcycle camping, but be sure to Soak them in (warm) water for 10 to 30 minutes before adding the food. This will keep the skewers from burning.
Lastly, what to do with Leftovers??
I doubt you have any, but these grilled veggies are a great addition to any soup or salad, especially while traveling.
Ingredients for 3 servings (2 skewers per person)
- 6 kebab skewers (metal or wood – if using wooden skewers, be sure to soak for 30 minutes prior to using to prevent burning)
- 1/2 purple (globe) eggplant, cut in ¾-inch cubes
- 1 large zucchini, sliced in ¼-inch rounds
- 6 mini red, or yellow, bell peppers
- 6 cherry tomatoes
- 1 tablespoon shredded sun-dried tomatoes (packaged without additional oil)
- 1 tablespoon olive oil
- 1-2 teaspoons balsamic vinegar
- 1 teaspoon Herbs de Provence (These blends often contain savory, marjoram, rosemary, thyme, and oregano.)
- Salt and pepper to taste
- Divide the eggplant, zucchini, peppers and tomatoes between 6 skewers.
- In a small bowl, whisk together the sun-dried tomatoes, vinegar and Herbs de Provence. Whisk in the olive oil, balsamic vinegar and season with salt and pepper.
- Lightly brush the vegetable skewers with the vinaigrette.
- Heat a BBQ grill and cook the skewers until all of the veggies are browned and the eggplant is soft.
- Brush any remaining vinaigrette over the skewers and serve hot, or at room temperature.