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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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We swapped tempeh for traditional eggplant in this ratatouille. Use any fresh vegetable combination in this easy sauté. Ingredients:
1 teaspoon extravirgin olive oil |
8 ounces organic tempeh, cut into 1/2-inch cubes |
cooking spray |
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 |
Directions:
1. Preheat oven to 500°.
2. 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.
3. 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.
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