Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

We swapped tempeh for traditional eggplant in this ratatouille. Use any fresh vegetable combination in this easy sauté.

Peter Berley
Recipe by Cooking Light June 2006

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Credit: Randy Mayor

Recipe Summary test

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°.

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  • 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.

Nutrition Facts

163 calories; calories from fat 26%; fat 4.7g; saturated fat 1.3g; mono fat 1.8g; poly fat 1.4g; protein 16.3g; carbohydrates 17.2g; fiber 6.3g; iron 2.8mg; sodium 440mg; calcium 132mg.
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