Roasted Vegetable Ratatouille with Tempeh & Pine Nuts
Cook Time
30 mins

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.

Course: Side
Cuisine: French, Vegetarian
Servings: 6
Calories: 1092 kcal
  • 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
  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.

  2. 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.

  3. Garnish each serving with 1 tsp pine nuts.

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