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Photo of Roasted vegetable ratatouille with tempeh and pine nuts by WW

Roasted vegetable ratatouille with tempeh and pine nuts

2
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
8
Difficulty
Moderate
Roasting vegies in this classic dish add incredible flavour and means less time spent at the stove.

Ingredients

Eggplant

1 large, cut into 1 cm cubes

Olive oil

1 tbs, extra virgin

Zucchini

4 small, cut into 1 cm cubes

Red capsicum

2 large, cut into 1 cm cubes

Red onion

1 large, finely chopped

Crushed garlic

1 tbs

Canned diced tomatoes

800 g, (Buy 2 x 400g Cans)

Plain tempeh

1 cup(s), diced

Fennel seeds

2 tsp

Fresh basil

¼ cup(s), chopped (12.5g)

Balsamic vinegar

1 tsp

Pine nuts

2 tbs, toatsed

Instructions

  1. Preheat oven to 250°C. Line two large baking trays with baking paper.
  2. 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.
  3. 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
  4. 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.

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