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
- new potatoes: 2 piece (chopped)
- carrot: 1 piece (chopped)
- onion: 1 piece (chopped)
- eggplant: 1 piece (chopped)
- broccoli: 0.5 cup (chopped)
- zucchini: 1 piece (chopped)
- green beans: 0.5 cup
- tempeh: 1 pack (8 ounce pack)
- tomatoes: 1 can (14.5 ounce can, crushed)
- garbanzo beans: 1 can (8 ounce can, drained)
- garlic: 2 clove (chopped)
- vegetable broth: 0.25 cup
- rosemary: 0.5 tsp (dried)
- pepperjack cheese: 1 cup (shredded)
Metric Conversion
Stages of cooking
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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.
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Ladle into bowls, and top with cheese.
