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I’ve always loved ratatouille and I decided to make up my own hearty version. The veggies listed can be changed/ substituted according to what you have in your refrigerator and/or what’s in season.
Ingredients
- 2 new potatoes, chopped
- 1 carrot, chopped
- 1 onion, chopped
- 1 small eggplant, peeled and chopped
- ½ cup chopped broccoli
- 1 zucchini, chopped
- ½ cup green beans
- 1 (8 ounce) package tempeh
- 1 (14.5 ounce) can crushed tomatoes
- 1 (8 ounce) can garbanzo beans, drained
- 2 cloves garlic, chopped
- ¼ cup vegetable broth
- ½ teaspoon dried rosemary
- 1 cup shredded pepperjack cheese
Directions
Step 1
Place the potatoes, carrot, and onion in a large saucepan, and add enough water to bring the water level to about 2 inches. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Mix in eggplant, broccoli, green beans, and zucchini; simmer for 2 minutes. Mix in tempeh, vegetable broth, crushed tomatoes, and garbanzo beans. Season with rosemary and garlic. Cook for 8 to 10 minutes, or until veggies are tender.
Step 2
Ladle into bowls, and top with cheese.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 433 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat7g | 37% |
| Cholesterol35mg | 12% |
| Sodium650mg | 28% |
| Total Carbohydrate48g | 18% |
| Dietary Fiber11g | 39% |
| Total Sugars6g | |
| Protein26g | |
| Vitamin C45mg | 225% |
| Calcium341mg | 26% |
| Iron5mg | 27% |
| Potassium1285mg | 27% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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