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

Roasted Vegetable Ratatouille with Tempeh and Pine Nuts

1
Points® value
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

Eggplant

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

Zucchini

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

Ground red pepper

2 tbsp(s), cored, seeded, cut into 1/4” dice (~3 cups)

Onion

1 large, diced (~2 cups)

Canned diced tomatoes

215 oz, undrained

Table salt

2½ tsp(s), divided

Fennel seed

2 tbsp(s)

Tempeh

1 cup(s), diced small

Fresh basil

¼ cup(s), chopped

Balsamic vinegar

¾ tbsp(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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