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Ratatouille

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

Mostly, people have been trained to believe that “comfort” foods are bad for the body and have to be avoided. Often, if your comfort food is candy or another junk food, this is very true. Otherwise, comfort foods can be super nourishing and good for you. There are some foods that basically can boost your moods when you consume them. If you feel a little bit down and need a happiness pick me up, try a few of these.

Your mood could truly be helped by green tea. You were sure it had to be in here somewhere, right? Green tea is high in a specific amino acid known as L-theanine. Research has found that this amino acid stimulates the production of brain waves. This helps focus your mental energy while at the same time calming your body. You probably already knew how easy it is to be healthy when you drink green tea. Now you are aware that green tea can help improve your mood as well!

Now you realize that junk food isn’t necessarily what you have to eat when you wish to help your moods get better. Try some of these suggestions instead.

We hope you got insight from reading it, now let’s go back to ratatouille recipe. To cook ratatouille you only need 28 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Ratatouille:
  1. Provide Vegetables:
  2. Provide 1-2 Yellow Squash,
  3. Take 1-2 Zucchini,
  4. You need 1-2 Japanese Eggplant,
  5. Provide 6-8 Fresh Roma Tomatoes,
  6. Provide Stew:
  7. Provide 1 Bell Pepper Yellow,
  8. Use 1 Bell Pepper Red,
  9. Use 1 Bell Pepper Green,
  10. Get 1 TBSP Unsalted Butter,
  11. Prepare 1 TBSP Olive Oil,
  12. Get 1 Yellow Onion Finely Diced,
  13. Use 2 Carrots Finely Diced,
  14. Prepare Celery Finely Diced, 2 Ribs
  15. Use 3 Cloves Garlic Finely Minced,
  16. Prepare 28 oz Crushed Tomatoes Canned Preferably Fire Roasted,
  17. Provide Vegan-Friendly Chipotle In Adobo Sauce, 1⁄2 + 1 TSP of Adobo Sauce
  18. Get Pinch Fresh Thyme,
  19. Provide 1 TSP Herbes de Provence,
  20. Provide Pinch Sea Salt,
  21. Take Pinch Black Pepper,
  22. Take 1 Handful Basil Leaves,
  23. Use Oil Mixture:
  24. Provide 3 TBSP Olive Oil,
  25. You need Pinch Fresh Thyme,
  26. Prepare 1 Clove Garlic Finely Minced,
  27. Get Pinch Sea Salt,
  28. Provide Pinch Black Pepper,
Steps to make Ratatouille:
  1. Prepare the vegetables. - - Using a mandolin, slice squash, zucchini and eggplant to about 1⁄16 inch thickness. - - Using a bread serrated knife, slice the tomatoes to 1⁄16 inch thickness as well. - - Set the vegetables aside.
  2. Prepare the stew. - - Preheat oven to 200 degrees celsius or 400 fahrenheit. - - Slice the bell peppers in halves and discarding the seeds. - - Line baking tray with parchment paper. - - Place the peppers onto the tray.
  3. Wack into the oven and broil until the skin is charred. - - Remove from the oven and transfer the peppers into a bowl. - - Cover with cling film and set aside to cool. - - Once the peppers are cool enough to handle, remove and discard the charred skins.
  4. Roughly chop the peppers and set aside. - - In a sauce pot over medium heat, add butter and olive oil. - - Once the butter has melted, add in onion, carrots and celery. - - Sauté until the onions are translucent.
  5. Add in garlic and saute until aromatic. - - Add in the canned tomatoes, chipotle, adobo sauce and the roasted peppers. - - Stir to combine well. - - Add in thyme and herbes de provence. - - Stir to combine well.
  6. Bring it up to a simmer. - - Allow the stew to simmer for about 2 to 3 minutes. - - Lastly, season with salt and pepper. - - Carefully transfer to a blender as it is piping hot. - - Add in the basil leaves and blitz until roughly smooth. - - Transfer the stew into an oven proof casserole dish.
  7. Assemble and bake the ratatouille. - - Preheat oven to 140 degrees celsius or 285 fahrenheit. - - Lay the sliced vegetables on top of the stew; in an alternate pattern - zucchini, yellow squash, eggplant and tomatoes.
  8. In a small bowl, mix together olive oil, garlic, thyme, salt and pepper. - - Drizzle the olive oil mixture over the top. Cover the dish with aluminum foil. - - Wack into the oven, bake and confit for 3 hours.
  9. Remove from the oven. - - To serve, place the sliced vegetables vertically inside the cookie cutters until almost fully packed. - - Place another series of slice vegetables on the top horizontally. - - Slowly remove the cookie cutters. Place a chive over the top. - - Drizzle some of that stew on the side. Place some parsley over the top. - - Serve immediately.

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