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Roasted Vegetable Ratatouille with Tempeh & Pine Nuts

Roasted veggies add tons of flavor to this classic dish, and help you spend less time at the stove. Adding diced tempeh and pine nuts lends a delicious bite to this tasty recipe.
Cook Time30 mins
Course: Side
Cuisine: French, Vegetarian
Servings: 6
Calories: 1092kcal

Ingredients

  • 1 large eggplant cut into ¼” cubes (1 ½ lb or ~ 8 cups)
  • 4 small zucchini cut into ¼” cubes (1 ½ lbs or ~ 4 cups)
  • 2 large red peppers cored, seeded, cut into 1/4” dice (~3 cups)
  • 1 large onion diced (~2 cups)
  • 4 tsp extra virgin olive oil divided
  • 2 ½ tsp salt divided
  • 2 15 oz cans diced tomatoes undrained
  • 1 TB garlic minced
  • 2 tsp fennel seed
  • 1 cup tempeh diced small
  • ¼ cup fresh basil chopped
  • ¾ tsp balsamic vinegar
  • 1/8 tsp pepper
  • 2 TB pine nuts toasted

Instructions

  • 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.

Nutrition

Calories: 1092kcal | Carbohydrates: 119g | Protein: 56g | Fat: 55g | Saturated Fat: 8g | Sodium: 155mg | Potassium: 5534mg | Fiber: 35g | Sugar: 63g | Vitamin A: 200.1% | Vitamin C: 620.3% | Calcium: 61.5% | Iron: 91.1%

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