Zinc Bistro Ratatouille

Source: Zinc Bistro, Scottsdale, Arizona

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

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.

Place each of the vegetables into a large pot or Dutch oven after finishing sauteing. Cover and roast in a 250 degree F oven for 1 hour.

Finish with the thyme, oregano and basil. Season with lemon juice, salt and pepper.

Serve in a small side dish with a gratin of parmesan or reserve to finish with fish or pasta.