
Roasted Vegetable Ratatouille with Tempeh and Pine Nuts
2
1
1
SmartPoints® value per serving
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
8
Difficulty
Easy
Roasting the veggies in this classic dish makes adds incredible flavor and means less time spent at the stove.
Ingredients
Eggplant(s)
1 medium, cut into ¼” cubes (1 ½ lb or ~ 8 cups)
Uncooked 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)
Uncooked onion(s)
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
Basil
¼ cup(s), chopped
Balsamic vinegar
¾ tbsp(s)
Black pepper
⅛ pinch
Pine nuts
2 Tbsp, toasted