Roasted vegetable ratatouille with tempeh and pine nuts
2
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
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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