Print Recipe

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

Recipe Goldmine

Like Us on Facebook



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.