Herb-Roasted Vegetable Ratatouille with Fresh Thyme

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable Ratatouille with Fresh Thyme

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Ratatouille with Fresh Thyme

Enjoy a vibrant, hearty twist on classic ratatouille featuring a medley of roasted eggplant, zucchini, red bell pepper, tomatoes, and onion, complemented by garlic-infused firm tofu and blended white beans and chickpeas. This dish is finished with a drizzle of olive oil and fresh thyme, offering a satisfying balance of savory flavors and textures.

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NUTRITION

549kcal
Protein
33.2g
Fat
18.3g
Carbs
72.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

2 medium Tomatoes (246g total)

1 small Onion (70g)

2 Garlic Cloves

6 ounces Firm Tofu (170g)

1/2 cup Cannellini Beans (125g)

1/4 cup Chickpeas (50g)

1/2 tablespoon Olive Oil

Fresh Thyme sprigs (about 3 sprigs)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the eggplant, zucchini, red bell pepper, tomatoes, and onion into uniform chunks. Mince the garlic.

  • 3

    In a large bowl, gently toss the chopped vegetables with minced garlic, olive oil, and a sprinkle of salt and pepper.

  • 4

    Place the vegetables on a baking sheet in a single layer and roast for about 20 minutes, stirring halfway through.

  • 5

    While the vegetables roast, drain and cube the firm tofu into bite-sized pieces.

  • 6

    After 20 minutes, remove the baking sheet, add the tofu cubes, cannellini beans, and chickpeas to the roasted vegetables, and toss gently to combine.

  • 7

    Return the baking sheet to the oven and roast for an additional 10 minutes, allowing the tofu and legumes to absorb the flavors.

  • 8

    Remove from the oven and finish with fresh thyme sprigs. Adjust seasoning if necessary.

  • 9

    Serve warm as a hearty, nutritious meal.

Herb-Roasted Vegetable Ratatouille with Fresh Thyme

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable Ratatouille with Fresh Thyme

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Ratatouille with Fresh Thyme

Enjoy a vibrant, hearty twist on classic ratatouille featuring a medley of roasted eggplant, zucchini, red bell pepper, tomatoes, and onion, complemented by garlic-infused firm tofu and blended white beans and chickpeas. This dish is finished with a drizzle of olive oil and fresh thyme, offering a satisfying balance of savory flavors and textures.

NUTRITION

549kcal
Protein
33.2g
Fat
18.3g
Carbs
72.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

2 medium Tomatoes (246g total)

1 small Onion (70g)

2 Garlic Cloves

6 ounces Firm Tofu (170g)

1/2 cup Cannellini Beans (125g)

1/4 cup Chickpeas (50g)

1/2 tablespoon Olive Oil

Fresh Thyme sprigs (about 3 sprigs)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the eggplant, zucchini, red bell pepper, tomatoes, and onion into uniform chunks. Mince the garlic.

  • 3

    In a large bowl, gently toss the chopped vegetables with minced garlic, olive oil, and a sprinkle of salt and pepper.

  • 4

    Place the vegetables on a baking sheet in a single layer and roast for about 20 minutes, stirring halfway through.

  • 5

    While the vegetables roast, drain and cube the firm tofu into bite-sized pieces.

  • 6

    After 20 minutes, remove the baking sheet, add the tofu cubes, cannellini beans, and chickpeas to the roasted vegetables, and toss gently to combine.

  • 7

    Return the baking sheet to the oven and roast for an additional 10 minutes, allowing the tofu and legumes to absorb the flavors.

  • 8

    Remove from the oven and finish with fresh thyme sprigs. Adjust seasoning if necessary.

  • 9

    Serve warm as a hearty, nutritious meal.