Appetizers / Soups / Salads

Tempeh Ratatouille (not vegetarian style) takes 15 minutes to prepare.

Tempeh Ratatouille (not vegetarian style) takes 30 minutes to cook.

Tempeh Ratatouille (not vegetarian style) makes 4 servings.

The ingredients for Tempeh Ratatouille (not vegetarian style) are:

* 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 low sodium chicken broth
* 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 cup halved cherry tomatoes
* 2 tablespoons chopped fresh basil
* 1 tablespoon chopped fresh flat-leaf parsley
* 1 teaspoon fresh lemon juice

Here is how you make Tempeh Ratatouille (not vegetarian style):

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; saut? 3 minutes or until browned. Stir in salt, crushed red pepper, and garlic; saut? 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.Makes 4 one cup servings (*NB- the cooking instructions were pulled directly from cooking light.com so contain the aforementioned differences in ingredients)Number of Servings: 4Recipe submitted by SparkPeople user JAF3481.

The nutritional information for Tempeh Ratatouille (not vegetarian style) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 160.0

• Total Fat: 7.6 g
• Cholesterol: 0.0 mg
• Sodium: 517.7 mg
• Total Carbs: 14.1 g
• Dietary Fiber: 2.2 g
• Protein: 12.5 g