Duluth Grill Ratatouille

  • Yield 12 servings

Serve this vegetarian casserole with polenta or brown rice. If you have leftover roasted vegetables, use them in this recipe.

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Teresa Blackburn

Ingredients

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

Instructions

  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.

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