YOUR SOLIN GENERATED RECIPE
Roasted Rainbow Vegetable Medley with Garlic Herb Seasoning
Enjoy a vibrant medley of roasted vegetables accented with a savory garlic herb blend and hearty plant-based proteins. This dish features crisp roasted zucchini, tender red onion, lightly caramelized half red and yellow bell peppers, complemented by extra firm tofu and chickpeas for a satisfying protein boost. The fresh herbs and roasted flavors meld beautifully together, making it a delicious and nourishing meal whether served for breakfast, lunch, or dinner.
INGREDIENTS
250g Extra Firm Tofu
0.75 cup Chickpeas (drained)
1/2 medium Red Bell Pepper (halved)
1/2 medium Yellow Bell Pepper (halved)
1 medium Zucchini
1/2 medium Red Onion (halved)
1 medium Carrot
2 cloves Garlic, minced
1 tbsp Fresh Thyme
1 tbsp Fresh Parsley
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Drain the tofu and press it for 15 minutes to remove excess water. Once pressed, cut the tofu into 1-inch cubes.
Rinse and drain the chickpeas, then pat them dry with a paper towel.
Wash all vegetables. Halve the red and yellow bell peppers, slice the zucchini into rounds, cut the red onion into thick half-moons, and slice the carrot into thin rounds or sticks.
In a large mixing bowl, combine the tofu, chickpeas, bell peppers, zucchini, red onion, and carrot.
Add the minced garlic, fresh thyme, fresh parsley, salt, and pepper. Toss gently to evenly distribute the seasonings.
Spread the mixture out on a baking sheet lined with parchment paper, ensuring the pieces are in a single layer.
Roast in the preheated oven for 25-30 minutes, stirring halfway through for even cooking, until the vegetables are tender and edges are lightly caramelized.
Remove from the oven and serve warm. Enjoy your nutrient-packed roasted medley!