Free Shipping Lifetime Warranty

Your cart is currently empty.

Calculated at checkout
* Orders shipped to the contiguous 48 states ship free.


Ratatouille is a fantastic combination of roughly chopped vegetables, Italian tomato passata, and extra virgin olive oil seasoned with some simple salt and pepper to taste. A traditional ratatouille is gently simmered over medium-low heat until a nice and tender stew is achieved.

This recipe, however, is based on different vegetables you have on hand prepared over a nice open fire, which gives the ratatouille a special smoky touch you'll adore. The vegetables are cooked in a fine olive oil, tomato passata (which you can easily prepare yourself) and their own juices to give a perfectly balanced, not over-the-top, flavor. This recipe is completely vegan-friendly and a great option for when you’re having lots of guests for a barbecue. Serve directly from the Outpost™ grill or as a side dish to your favorite piece of grilled meat or artisan bread.


6 medium tomatoes

2 green peppers

1 red pepper

4-5 garlic cloves

1 large zucchini

2 medium eggplants

2 medium purple onions

¼ cup extra virgin olive oil

1 tsp pomegranate vinegar

2 cups tomato passata

Freshly squeezed lemon juice

Fresh oregano


First, prepare the vegetables. Roughly chop eggplants and sprinkle with salt. Let it sit for a while and then rinse thoroughly under cold running water. Transfer to a large cast iron pan. Set aside.

Slice zucchini into ½-inch thick slices. Slice peppers, roughly chop tomatoes, peel and cut onions into wedges, peel garlic cloves. Add all vegetables in the pan and set aside.

Start a fire in your Breeo® fire pit. First, add some dry wooden branches and then add 7-8 hardwood logs. Let the fire burn for 20 minutes and then add some more hardwood logs for a strong open fire.

Lower the grill until right above the fire and place the pan. Pour in olive oil, pomegranate vinegar, and tomato passata. Sprinkle with some freshly squeezed lemon juice and fresh oregano. Stir well and cook for about 30-40 minutes adding more wood if necessary. The vegetables should be fork-tender, the liquid reduced, and the mixture lightly sticky.

Remove from the grill and season with salt and pepper to taste.