We swapped tempeh for traditional eggplant in this ratatouille. Use any fresh vegetable combination in this easy sauté.
1 teaspoon extravirgin olive oil
8 ounces organic tempeh, cut into 1/2-inch cubes
1 cup finely chopped onion (about 1 large)
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
1/2 cup organic vegetable broth (such as Swanson Certified Organic)
1 cup yellow squash, cut into (1-inch) cubes (about 1/2 pound)
1 cup zucchini, cut into (1/2-inch) cubes (about 1/2 pound)
1 (8-ounce) package mushrooms, halved
1 cup halved cherry tomatoes
1/2 cup (1/2-inch) pieces red bell pepper (about 1/2 large pepper)
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
How to Make It
Preheat oven to 500°.
Combine oil and tempeh in a baking pan coated with cooking spray, tossing to coat tempeh. Bake at 500° for 10 minutes or until tempeh is browned on the edges, stirring once.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 3 minutes or until browned. Stir in salt, crushed red pepper, and garlic; sauté 30 seconds. Add broth; bring to a boil. Stir in tempeh, squash, zucchini, and mushrooms; simmer 5 minutes. Stir in tomatoes and bell pepper; simmer 5 minutes. Remove from heat; stir in basil, parsley, and juice.