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Ratatouille with Oven Roasted Veggies
Ratatouille with Oven Roasted Veggies

Before you jump to Ratatouille with Oven Roasted Veggies recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Most of us have been conditioned to believe that comfort foods are terrible and should be avoided. Sometimes, if your comfort food is essentially candy or other junk foods, this can be true. Otherwise, comfort foods could be extremely healthy and good for you. There are several foods that really can improve your moods when you consume them. If you are feeling a little bit down and need a happiness pick me up, try a few of these.

Put together several trail mix of nuts or seeds. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, and so on are all great for elevating your mood. This is because seeds and nuts have lots of magnesium which boosts your brain’s serotonin levels. Serotonin is called the “feel good” chemical substance and it tells your brain how you should be feeling all the time. The more serotonin you have, the better you will feel. Nuts, along with bettering your mood, can be a great source of protein.

So you see, you don’t need to stuff your face with junk food when you are wanting to feel better! Try a few of these instead!

We hope you got benefit from reading it, now let’s go back to ratatouille with oven roasted veggies recipe. To cook ratatouille with oven roasted veggies you need 12 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to make Ratatouille with Oven Roasted Veggies:
  1. Provide 1 onion
  2. Get 1-1 1/2 colored bell peppers
  3. You need 3/4 large Eggplant
  4. Get 1-2 Yellow squash and zucchini
  5. Prepare 2 tomatoes
  6. Take 6-7 cloves Garlic
  7. Take 1/4 vegetable broth
  8. Get Italian seasonings
  9. Get Rosemary, Thyme, Basil, Oregano
  10. You need Fresh cut parsley
  11. Take Lemon juice from Lemons
  12. You need to taste Salt and Pepper
Instructions to make Ratatouille with Oven Roasted Veggies:
  1. Roast largely cut onion, peppers, eggplant, yellow squash and zucchini in oven (350 degrees, 40-45 minutes, use aluminum foil on baking sheets). Sprinkle rosemary and thyme and squirt fresh squeezed lemon on the two baking sheets before you place in oven.
  2. Move roasting vegetables around in oven with wooden spoon on occasion.
  3. Around 15 minutes before you finish roasting vegetables, add some vegetable broth (1/4 cup) in a pot, and add whole garlic cloves. Cook for about 10 minutes.
  4. Then add largely cut tomatoes to garlic.
  5. Add seasonings, Italian herbs, basil, thyme, rosemary, oregano, fresh cut parsley.
  6. When roasted vegetables are done in oven. Let cool out of the oven for 5 minutes.
  7. Add the roasted vegetables to the stovetop pan of tomatoes and garlic.
  8. Mix and add a little salt and pepper.
  9. Ratatouille is done. You may serve over pasta, rice or eat on it's own.
  10. I like to add some vegan Daiya mozzarella cheese and melt in microwave (using the leftover ratatouille throughout the week). (Refrigerate the leftovers). Makes a nice Vegan meal.
  11. Enjoy this healthy, warm, vegan meal.

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