Camp Eats: Ratatouille Campfire Kababs

• 2 tablespoons olive oil divided
• 1 small yellow onion diced
• 3 cloves garlic minced
• 1 teaspoon fresh oregano chopped
• 1 teaspoon fresh basil chopped
• 1 teaspoon salt
• 1 pound tomatoes finely chopped
• 4 medium zucchini about 1.5 lbs
• 4 yellow summer squash medium, about 1.5 lbs
• 2 chinese eggplants large, about 1 lb

1. Over medium heat, warm 1 tablespoon olive oil in a skillet until simmering. Add the onion and cook until translucent and just beginning to brown. Add the garlic and saute 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.
2. Meanwhile, slice the zucchini, squash, and eggplant into slices 1/2 inch thick. Assemble the kebabs onto skewers, alternating each vegetable. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with salt to taste.
3. 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.
4. Serve immediately topped with the tomato sauce.

olive oil, onion, garlic, oregano, fresh basil, salt, tomatoes, zucchini, yellow summer, chinese eggplants

Taken from www.yummly.com/recipe/Camp-Eats_-Ratatouille-Campfire-Kababs-1249203 (may not work)