Tempeh Ratatouille

Ingredients

• 0.5 cup pieces bell pepper red () ( 1/2 large pepper)
• 1 cup cherry tomatoes halved
• 0.3 teaspoon pepper red crushed
• 1 teaspoon olive oil extravirgin
• 2 tablespoons basil fresh chopped
• 1 tablespoon flat-leaf parsley fresh chopped
• 2  garlic cloves minced
• 0.8 teaspoon kosher salt 
• 1 teaspoon juice of lemon fresh
• 8 ounce mushrooms halved
• 1 cup onion finely chopped ( 1 large)
• 8 ounces tempeh organic cut into 1/2-inch cubes
• 0.5 cup vegetable broth organic (such as Swanson Certified )
• 1 cup baby squash yellow cut into (1-inch) cubes ( 1/2 pound)
• 1 cup zucchini cut into (1/2-inch) cubes ( 1/2 pound)

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 50
2. Combine oil and tempeh in a baking pan coated with cooking spray, tossing to coat tempeh.
3. Bake at 500 for 10 minutes or until tempeh is browned on the edges, stirring once.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
5. Add onion; saut 3 minutes or until browned. Stir in salt, crushed red pepper, and garlic; saut 30 seconds.
6. 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.
7. Remove from heat; stir in basil, parsley, and juice.