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Summer Vegetable Ratatouille
Summer Vegetable Ratatouille

Before you jump to Summer Vegetable Ratatouille recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Within the Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That has fully changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living more eco-friendly we won’t be able to correct the problems of the environment. Each and every family ought to start creating changes that are environmentally friendly and they must do this soon. Read on for some approaches to go green and save energy, generally in the kitchen.

Refrigerators and freezers use a lot of electricity, particularly if they are not operating as efficiently as they should. If you can get a new one, they use about 60% less than the old versions which might be more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F as well as 0F. Checking that the condenser is definitely clean, which means that the motor needs to operate less regularly, will also save electricity.

As you can see, there are many little items that you can do to save energy, and save money, in the kitchen alone. Green living just isn’t that tough. A lot of it is merely using common sense.

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

The ingredients needed to make Summer Vegetable Ratatouille:
  1. Get 2 to 3 Tomatoes
  2. You need 1 to 2 Zucchini
  3. You need 2 Bell peppers (green, red, or yellow)
  4. Take 1 Onion
  5. You need 1 small Canned tuna (oil-packed)
  6. Prepare 1 Oregano
  7. Provide 1 dash Salt
  8. Get 1 generous amount Coarsely ground pepper
  9. You need 1 clove Garlic (minced)
Steps 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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