Started in 1977 by the North American Vegetarian Society as a way to bring awareness to the ethical, environmental, health and humanitarian benefits of a vegetarian lifestyle.
Celebrate with your family by serving up this great Ratatouille

INGREDIENTS
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
2 yellow squash, sliced
1 large onion, sliced into rings
1 green bell pepper, sliced
2 large tomatoes, chopped

DIRECTIONS
Preheat oven to 350 degrees. Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini and squash in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
Bake in preheated oven for 45 minutes.