Maggie Lazarre of Colonial Lakes Health Care in Winter Garden, FL shares her beloved recipe for ratatouille. Maggie told us that besides being delicious by itself, ratatouille is also perfect as a side dish for meat, pasta, rice, or eggs. She learned to make it while in Nice, France. “It’s a perfect eye-pleasing recipe for those of us who are carb conscious,” she added.


1 eggplant, cut medium dice

1 yellow squash, cut medium dice

1 zucchini, cut medium dice

1 large red onion, cut medium dice

1 green bell pepper, cut medium dice

1 red bell pepper, cut medium dice

1 yellow red bell pepper, cut medium dice

2 jalapeño peppers, seeded and diced

1 small container of grape tomatoes, halved

Kosher salt and cracked black pepper, to taste

3-4 cloves garlic

Parsley, minced


Juice of 1/2 lemon

3 Tbsp extra virgin olive oil

1/2 cup grated good Parmesan cheese (optional, omit if vegan)


Dice all vegetables; keep halved tomatoes to the side

Season the vegetables with salt, pepper, lemon juice, parsley and thyme and let sit for an hour

Heat oven to 400 degrees F

Heat the oil over medium heat in a medium to large pan

Sweat onions (cook until soft, not burned)

Add garlic until fragrant

Add vegetable mix well and saute for 5-10 minutes

Transfer mixture to large baking dish and cover with foil

Bake for 45-60 minutes, then uncover

Mix well, vegetables should be soft but not mushy

Add halved tomatoes, season mixture to taste and bake uncovered for an additional 15 minutes

Top with more chopped parsley

Let cool for 10 minutes, then sprinkle with Parmesan cheese, mix well


About the Consulate Family Cookbook

The Consulate Family Cookbook is a collection of family recipes submitted by Consulate Health Care employees. If you are a Consulate Health Care employee, and would like to share your family recipe with us to be featured in our cookbook, please submit your recipe along with a consent form to