Ratatouille, eggplant, zucchini, vegetables, Italian
(Last Updated On: June 17, 2021)



1 eggplant
2 green zucchini
1 onion
1 large beef tomato
1 large pepper (green or red, your preference)
2 cloves of garlic, chopped
olive oil
salt and pepper


Recipe Credit

Nancy Shaw – Nancy says, “My French mother used to take the time to brown the veggies first in olive oil in a pan, transfer to a Dutch oven and cook in on the stovetop. This is my version. You will have no leftovers, no matter how much you make and your kids will fight over the last bite. Bon appetite!” Thank you for sharing with us!


  • Cut vegetables up in equal bite-size
  • Toss with olive oil, salt / pepper to taste
  • Pour into a baking dish
  • BROIL for a few minutes.
  • MIX it up and BROIL again. Watch closely and keep mixing the veggies up every 5 minutes or so until they are a little charred, not burned
  • Add the garlic, cover tightly with foil, and bake at 350°F degrees for about 40 minutes.

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