Photo of Roasted Vegetable Ratatouille with Tempeh and Pine Nuts by WW

Roasted Vegetable Ratatouille with Tempeh and Pine Nuts

Total Time
45 min
15 min
30 min
Roasting the veggies in this classic dish makes adds incredible flavor and means less time spent at the stove.


Uncooked eggplant(s)

1 large, cut into ¼” cubes (1 ½ lb or 8 cups)

Uncooked zucchini

4 small, cut into ¼” cubes (1 ½ lbs or 4 cups)

Sweet red pepper(s)

2 large, cored, seeded, cut into 1/4” dice (3 cups)

Uncooked onion(s)

1 large, (2 cups) diced

Olive oil

4 tsp(s), Extra Virgin, divided

Table salt

2½ tsp(s), divided

Canned diced tomatoes

30 oz, undrained

Minced garlic

1 tbsp(s)

Fennel seed

2 tsp(s)


1 cup(s), diced small

Fresh basil

¼ cup(s), fresh, chopped

Balsamic vinegar

¾ tsp(s)

Black pepper


Pine nuts

2 tbsp(s), toasted


  1. Preheat oven to 450 and line two baking sheets with parchment or cooking spray. In a large bowl, toss eggplant with 2 tsp olive oil and ½ tsp salt. Spread across one sheet. In the same bowl toss zucchini and peppers with 1 tsp olive oil and ½ tsp salt. Spread across other sheet. Roast in lower 1/3 of oven for 25 minutes, stirring and rotating pans once during cooking, until vegetables are browned. Meanwhile, heat 1 tsp olive oil in a large non-stick sauce pan, sauté onion for 10 minutes on medium or until soft. Add garlic and cook for an additional 1 minute. Add tomatoes, tempeh, and fennel seed, bring to a boil, and simmer uncovered for 10 minutes. When roasted veggies are done, combine with tomatoes. Stir in basil, remaining 1 ½ tsp salt, pepper, and balsamic vinegar. Serve warm, room temperature, or chilled. Garnish each serving with 1 tsp pine nuts