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

Delight in a vibrant medley of roasted eggplant, zucchini, bell pepper, and tomatoes, accented by fresh thyme and a touch of olive oil. Enhanced with protein-rich tofu and hearty chickpeas, this Ratatouille is a satisfying, nutrient-packed dish that balances the robust flavors of the vegetables with the subtle creaminess of tofu for a light yet fulfilling meal.

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NUTRITION

599kcal
Protein
31.6g
Fat
29.1g
Carbs
59.9g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1/2 cup Chickpeas

1/2 medium Eggplant

1/2 medium Zucchini

1 medium Red Bell Pepper

1 medium Roma Tomato

1/4 small Onion

2 cloves Garlic

1 tbsp Olive Oil

1 tbsp Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Cube the firm tofu into bite-size pieces and gently toss with a pinch of salt and half of the fresh thyme.

  • 3

    Cut the eggplant, zucchini, red bell pepper, and tomato into similar sized pieces for even roasting. Thinly slice the onion and mince the garlic.

  • 4

    In a large mixing bowl, combine the chopped vegetables, tofu, and chickpeas. Drizzle with olive oil and sprinkle the remaining thyme along with a pinch of salt and pepper. Mix until everything is well coated.

  • 5

    Spread the mixture evenly on a large baking sheet lined with parchment paper.

  • 6

    Roast in the oven for about 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and allow to cool slightly before serving. Enjoy warm as a hearty plate meal suitable for breakfast, lunch, or dinner.

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

Delight in a vibrant medley of roasted eggplant, zucchini, bell pepper, and tomatoes, accented by fresh thyme and a touch of olive oil. Enhanced with protein-rich tofu and hearty chickpeas, this Ratatouille is a satisfying, nutrient-packed dish that balances the robust flavors of the vegetables with the subtle creaminess of tofu for a light yet fulfilling meal.

NUTRITION

599kcal
Protein
31.6g
Fat
29.1g
Carbs
59.9g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1/2 cup Chickpeas

1/2 medium Eggplant

1/2 medium Zucchini

1 medium Red Bell Pepper

1 medium Roma Tomato

1/4 small Onion

2 cloves Garlic

1 tbsp Olive Oil

1 tbsp Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Cube the firm tofu into bite-size pieces and gently toss with a pinch of salt and half of the fresh thyme.

  • 3

    Cut the eggplant, zucchini, red bell pepper, and tomato into similar sized pieces for even roasting. Thinly slice the onion and mince the garlic.

  • 4

    In a large mixing bowl, combine the chopped vegetables, tofu, and chickpeas. Drizzle with olive oil and sprinkle the remaining thyme along with a pinch of salt and pepper. Mix until everything is well coated.

  • 5

    Spread the mixture evenly on a large baking sheet lined with parchment paper.

  • 6

    Roast in the oven for about 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and allow to cool slightly before serving. Enjoy warm as a hearty plate meal suitable for breakfast, lunch, or dinner.