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Zinc Bistro Ratatouille



  1. In a large sauté pan, heat some of the olive oil, and sauté all of the vegetables individually with one of the garlic cloves and a portion of the onion.
  2. Place each of the vegetables into a large pot or Dutch oven after finishing sautéing. Cover and roast in a 250 degree F oven for 1 hour.
  3. Finish with the thyme, oregano and basil. Season with lemon juice, salt and pepper.
  4. Serve in a small side dish with a gratin of parmesan or reserve to finish with fish or pasta.

Source: Zinc Bistro, Scottsdale, Arizona


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