Herb-Roasted Summer Vegetable Ratatouille

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

Herb-Roasted Summer Vegetable Ratatouille

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Summer Vegetable Ratatouille

A vibrant medley of summer vegetables roasted with fragrant herbs, elevated by the wholesome addition of chickpeas and egg whites, creating a balanced dish that's as nourishing as it is flavorful.

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NUTRITION

536kcal
Protein
31.7g
Fat
12.7g
Carbs
79.3g

SERVINGS

1 serving

INGREDIENTS

1 cup diced eggplant (82g)

1 cup diced zucchini (124g)

1 medium red bell pepper, diced (119g)

1 cup chopped tomato (180g)

1/2 cup diced red onion (80g)

2 cloves garlic, minced

1 cup cooked chickpeas (240g)

Egg whites from 3 eggs (99g)

1/2 tablespoon olive oil (7g)

A small handful fresh basil & thyme (5g)

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a large mixing bowl, combine the diced eggplant, zucchini, red bell pepper, chopped tomato, and red onion.

  • 3

    Add the minced garlic and fresh herbs, then drizzle with olive oil, and season lightly with salt and pepper. Toss to coat evenly.

  • 4

    Spread the vegetable mixture onto a baking sheet lined with parchment paper, ensuring an even layer.

  • 5

    Roast in the preheated oven for 25-30 minutes, stirring halfway through to promote even cooking.

  • 6

    While the vegetables roast, whisk the egg whites in a small bowl until slightly frothy.

  • 7

    Once the vegetables are tender and slightly caramelized, remove them from the oven and stir in the cooked chickpeas.

  • 8

    Gently fold in the egg whites, allowing the residual heat to lightly cook them into the mixture for a few minutes. Serve warm.

Herb-Roasted Summer Vegetable Ratatouille

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

Herb-Roasted Summer Vegetable Ratatouille

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Summer Vegetable Ratatouille

A vibrant medley of summer vegetables roasted with fragrant herbs, elevated by the wholesome addition of chickpeas and egg whites, creating a balanced dish that's as nourishing as it is flavorful.

NUTRITION

536kcal
Protein
31.7g
Fat
12.7g
Carbs
79.3g

SERVINGS

1 serving

INGREDIENTS

1 cup diced eggplant (82g)

1 cup diced zucchini (124g)

1 medium red bell pepper, diced (119g)

1 cup chopped tomato (180g)

1/2 cup diced red onion (80g)

2 cloves garlic, minced

1 cup cooked chickpeas (240g)

Egg whites from 3 eggs (99g)

1/2 tablespoon olive oil (7g)

A small handful fresh basil & thyme (5g)

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a large mixing bowl, combine the diced eggplant, zucchini, red bell pepper, chopped tomato, and red onion.

  • 3

    Add the minced garlic and fresh herbs, then drizzle with olive oil, and season lightly with salt and pepper. Toss to coat evenly.

  • 4

    Spread the vegetable mixture onto a baking sheet lined with parchment paper, ensuring an even layer.

  • 5

    Roast in the preheated oven for 25-30 minutes, stirring halfway through to promote even cooking.

  • 6

    While the vegetables roast, whisk the egg whites in a small bowl until slightly frothy.

  • 7

    Once the vegetables are tender and slightly caramelized, remove them from the oven and stir in the cooked chickpeas.

  • 8

    Gently fold in the egg whites, allowing the residual heat to lightly cook them into the mixture for a few minutes. Serve warm.