Steps to Prepare Super Quick Homemade Summer Vegetable Ratatouille

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Before you jump to Summer Vegetable Ratatouille recipe, you may want to read this short interesting healthy tips about Learn How to Elevate Your Mood with Food.

A lot of us have been conditioned to believe that comfort foods are not good and to be avoided. Often, if your comfort food is made of candy or other junk foods, this holds true. Soemtimes, comfort foods can be perfectly nutritious and good for us to eat. There are some foods that actually can boost your moods when you eat them. When you are feeling a little down and need an emotional pick-me-up, try some of these.

Eggs, believe it or not, are terrific for helping you combat depression. Just see to it that you do not toss the yolk. The yolk is the most essential part of the egg iwhen it comes to helping you cheer up. Eggs, specifically the egg yolks, are rich in B vitamins. The B vitamin family can be great for raising your mood. This is because the B vitamins increase the function of your brain's neural transmitters (the parts of the brain that tell you how to feel). Consume an egg and cheer up!

So you see, you don't need to consume all that junk food when you are wanting to feel better! Try a few of these instead!

We hope you got insight from reading it, now let's go back to summer vegetable ratatouille recipe. To cook summer vegetable ratatouille you need 9 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to cook Summer Vegetable Ratatouille:

1. Prepare 2 of to 3 Tomatoes.
2. Prepare 1 of to 2 Zucchini.
3. You need 2 of Bell peppers (green, red, or yellow).
4. Use 1 of Onion.
5. Take 1 small of Canned tuna (oil-packed).
6. Provide 1 of Oregano.
7. Take 1 dash of Salt.
8. Provide 1 of generous amount Coarsely ground pepper.
9. Prepare 1 clove of Garlic (minced).

Instructions to make Summer Vegetable Ratatouille:

1. This time, I used these cooking tomatoes (roma tomatoes.) You could also use regular tomatoes or canned tomatoes..
2. I used 1 green and 1 yellow zucchini..
3. If the tomato skins bother you, peel them. If you're using cooking tomatoes, the skin won't be a problem. Remove the stem and chop into bite-size pieces..
4. Remove the stem from the zucchini and halve lengthwise. Then slice into 1 cm half moons..
5. Chop the onion and bell peppers into the same size as the tomatoes..
6. Heat a thick-bottomed pot over low heat and add the oil from the tuna can. Add the chopped garlic and cook until fragrant. Then add all the vegetables and cook over medium heat. Add the tuna. When all the ingredients are coated with oil, add the oregano and cover the pot and simmer..
7. When it comes to a boil, reduce the heat to low and continue simmering for about 15-20 minutes, stirring occasionally to prevent burning. You don't need to add water since a lot of liquid seeps out from the vegetables..
8. When all the ingredients are cooked through and the liquid is reduced, season with salt and pepper..
9. I made this one with tomatoes, zucchini, eggplant, bell peppers, shiitake mushrooms, canned mix beans, and canned tuna. The beans really work well too..
10. Here's a variation with cherry tomatoes, zucchini, egg plant, bell peppers, kabocha squash, buna-shimeji mushrooms, onion, and tuna can. Kabocha added some sweetness..

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