Roasted vegetable ratatouille with tempeh and pine nuts
1 large, cut into 1 cm cubes
1 tbs, extra virgin
4 small, cut into 1 cm cubes
2 large, cut into 1 cm cubes
1 large, finely chopped
Canned diced tomatoes
800 g, (Buy 2 x 400g Cans)
1 cup(s), diced
¼ cup(s), chopped (12.5g)
2 tbs, toatsed
- Preheat oven to 250°C. Line two large baking trays with baking paper.
- In a large bowl, toss eggplant with 2 teaspoon oil and ½ teaspoon salt. Spread across on tray. In the same bowl toss zucchini and capsicum with 1 teaspoon oil and ½ teaspoon salt. Spread across remaining tray. Bake for 25 minutes, rotating trays half way through or until vegetables are browned.
- Meanwhile, heat 1 teaspoon oil in a large non-stick saucepan over medium heat. Cook onion, stirring occasionally for 10 minutes or until soft. Add garlic, cook for 1 minute or until fragrant. Add tomato, tempeh and fennel seed, bring to the boil, simmer, uncovered for 10 minutes
- Add roasted vegies to tomato mixture. Stir in basil, balsamic and salt and pepper to taste. Serve warm, room temperature or chilled, sprinkled with pine nuts.