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

Roasted Vegetable Ratatouille with Tempeh and Pine Nuts

Points® value
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

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


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

Red bell pepper

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


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