Roasted Vegetable Ratatouille with Tempeh and Pine Nuts
2
Points®
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
1 large, cut into ¼” cubes (1 ½ lb or 8 cups)
Zucchini
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)
Onion
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
Fresh basil
¼ cup(s), fresh, chopped
Balsamic vinegar
¾ tsp(s)
Black pepper
⅛ pinch(es)
Pine nuts
2 tbsp(s), 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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