These are so easy to prepare ahead of time and then you can cook them over the fire when you’re ready.  I recommend making a balsamic glaze at home and bringing it with you.  But if you want to do it all at the campsite, that’s possible too - you’ll just need a pan to reduce the balsamic vinegar.  The instructions are below.

Balsamic glaze (recommend to do at home for ease)

• Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. 

• Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. 

• Let cool and pour into a jar with a lid; store in the refrigerator.

Grilled Caprese

• Take your skewers or stick and thread 2 tomatoes and 2 mozzarella balls and 3 basil leaves on each kebab (alternating). Drizzle the kebabs with olive oil and season with salt and pepper.

• Cook each side for about 2-3 minutes over your hot coals until the tomatoes get soft and slightly charred and the cheese is melting.  Turn frequently so your cheese doesn’t melt off!

• Place the kebabs immediately on a platter to serve and drizzle with balsamic glaze.