Duluth Grill Ratatouille

Teresa Blackburn
  • Yield: 12 servings


2large onions, coarsely chopped
2large bell peppers, coarsely chopped (about 2 1/2 cups)
2large zucchini, coarsely chopped (about 3 cups)
1large eggplant, coarsely chopped (about 3 1/2 cups)
1/2cup olive oil
1teaspoon coarse salt, divided
1/2teaspoon pepper
3large tomatoes, peeled
1/2cup olive oil
3-- garlic cloves, crushed
1/2teaspoon salt
1tablespoon fresh oregano, or 1 teaspoon dried
1tablespoon fresh basil, or 1 teaspoon dried
20-- basil leaves, chiffonade
1/2cup chopped fresh parsley leaves
1 1/2teaspoons red pepper flakes
1cup Kalamata olives
1/2cup (4-ounces) crumbled goat cheese or feta cheese


  1. Preheat oven to 425F.
  2. To prepare vegetables, toss onion, bell pepper, zucchini and eggplant in a very large bowl with 1 /2 cup olive oil, salt and pepper.  Place on two large baking sheets and roast vegetables about 15 minutes.  (You may need to roast vegetables in two batches). 
  3. Place the roasted veggies in tomato sauce, add the Kalamata olives, and simmer for 30 minutes, uncovered. Top with goat cheese or feta crumbles if desired.
  4. To prepare the sauce, bring 4 quarts of water to a boil. Core and cut an “x” in the bottom of each tomato cutting just through the skin.  Place in boiling water for about a minute. Remove and set aside. When cool enough to handle, peel tomatoes and coarsely chop.
  5. Heat 1/2 cup olive oil in a large Dutch oven. Add garlic and sauté over medium heat until golden. Add peeled tomatoes, roasted vegetables, crushed tomatoes, salt, herbs, red pepper flakes and olives. Simmer 15 minutes. To serve, sprinkle crumbled feta on top of each serving.
Recipe adapted from the Duluth Grill, Duluth, Minn.

Nutritional Info *per serving

  • Calories 258
  • Fat 24g
  • Cholesterol 4mg
  • Sodium 535mg
  • Carbohydrate 10g
  • Fiber 3g
  • Protein 3.5g