Rustic Tempeh Ratatouille

Ingredients

Salt

1 teaspoon or to taste

Black pepper

1/2 teaspoon or to taste

Basil

1 tablespoon, fresh and chopped, plus extra for garnish

Thyme

1 tablespoon, fresh and chopped

Tomatoes

2 large, diced

Bell pepper

1 large, diced

Zucchini

1 large, diced

Eggplant

1 medium, diced

Garlic

4 cloves, minced

Onion

1 large, chopped

Tempeh

1 (8 ounce) package, cubed

Olive oil

2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the cubed tempeh and cook until it is browned on all sides, approximately 5 minutes. Once browned, remove the tempeh from the pot and set it aside.
2. In the same pot, add the chopped onion and minced garlic. Sauté until they are softened and translucent, about 5 minutes.
3. Add the diced eggplant, zucchini, bell pepper, and tomatoes to the pot. Stirring occasionally, cook the vegetables until they are softened, about 10 minutes.
4. Return the browned tempeh to the pot. Add the chopped thyme, basil, salt, and pepper. Stir well to combine all ingredients and ensure they are evenly coated in the herbs and seasoning.
5. Cover the pot and allow it to simmer for 20 minutes, letting the flavors meld together and the vegetables to fully tenderize.
6. Serve the ratatouille hot, garnishing with a sprinkle of fresh basil for an added freshness. Best enjoyed with a slice of crusty bread or atop steamed rice.