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

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

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)

tempeh

1 cup(s), diced small

basil

¼ cup(s), fresh, chopped

balsamic vinegar

¾ tsp(s)

black pepper

pinch

pine nuts

2 Tbsp, toasted

Instructions

  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

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