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Zinc Bistro Ratatouille



  • 4 whole zucchini, cut in half lengthwise, seeded and sliced into 1/4-inch half moons
  • 4 whole gold bar yellow squash, cut in half lengthwise, seeded and sliced into 1/4-inch half moons
  • 2 large eggplants, peeled (Salt lightly and set in a colander for 30 minutes to drain. Pat with a towel and large dice.)
  • 4 whole red bell peppers, roasted peeled, seeded and large diced
  • 5 large tomatoes, quartered, seeded and large diced
  • 1 large yellow onion, large diced
  • 5 cloves garlic
  • 1/2 bunch thyme
  • 2 ounces basil
  • 2 ounces oregano or marjoram
  • 2 to 4 ounces extra-virgin olive oil
  • 1 or 2 lemons


  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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