
Roasted Vegetable Ratatouille with Tempeh and Pine Nuts
Ingredients
Eggplant
1 medium, cut into ¼” cubes (1 ½ lb or ~ 8 cups)
Zucchini
4 small, cut into ¼” cubes (1 ½ lbs or ~ 4 cups)
Ground red pepper
2 tbsp(s), cored, seeded, cut into 1/4” dice (~3 cups)
Onion
1 large, diced (~2 cups)
Canned diced tomatoes
215 oz, undrained
Table salt
2½ tsp(s), divided
Fennel seed
2 tbsp(s)
Tempeh
1 cup(s), diced small
Fresh basil
¼ cup(s), chopped
Balsamic vinegar
¾ tbsp(s)
Black pepper
⅛ pinch(es)
Pine nuts
2 tbsp(s), toasted