You are here: Home » Recipes » Duluth Grill Ratatouille Duluth Grill Ratatouille Recipe by Relish Yield 12 servings Serve this vegetarian casserole with polenta or brown rice. If you have leftover roasted vegetables, use them in this recipe. Teresa Blackburn PrintEmail Ingredients Vegetables:2 large onions, coarsely chopped2 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 oil1 teaspoon coarse salt, divided1/2 teaspoon pepperSauce:3 large tomatoes, peeled1/2 cup olive oil3 -- garlic cloves, crushed1/2 teaspoon salt1 tablespoon fresh oregano, or 1 teaspoon dried1 tablespoon fresh basil, or 1 teaspoon dried20 -- basil leaves, chiffonade1/2 cup chopped fresh parsley leaves1 1/2 teaspoons red pepper flakes1 cup Kalamata olives1/2 cup (4-ounces) crumbled goat cheese or feta cheese Instructions Preheat oven to 425F. 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). 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. 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. 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.