Herb-Roasted Vegetable Ratatouille

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

Herb-Roasted Vegetable Ratatouille

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Ratatouille

Savor a vibrant medley of roasted eggplant, zucchini, red bell pepper, and tomatoes, enhanced with aromatic garlic and fresh herbs. This wholesome ratatouille is elevated with protein-packed tempeh, making it a delicious, balanced meal perfect for any time of day.

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NUTRITION

528kcal
Protein
39.2g
Fat
25.2g
Carbs
53.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (201g)

1 medium Zucchini (124g)

1 medium Red Bell Pepper (119g)

2 medium Tomatoes (246g total)

1 small Onion (70g)

3 cloves Garlic (9g)

6 ounces Tempeh (170g)

1 tablespoon Extra-Virgin Olive Oil (14g)

2 tablespoons Fresh Herbs (Thyme, Basil) (6g)

Salt and Pepper to taste

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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 cubes. Mince the garlic.

  • 3

    In a large bowl, combine the diced vegetables with minced garlic, fresh herbs, olive oil, salt, and pepper. Toss well to evenly coat.

  • 4

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

  • 5

    Cut the tempeh into cubes and lightly toss with a little salt and pepper. Scatter the tempeh evenly among the vegetables.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even cooking. The vegetables should be tender and lightly caramelized, and the tempeh should be golden brown.

  • 7

    Remove from the oven and adjust seasoning if needed. Serve warm as a hearty, protein-boosted ratatouille.

Herb-Roasted Vegetable Ratatouille

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

Herb-Roasted Vegetable Ratatouille

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Ratatouille

Savor a vibrant medley of roasted eggplant, zucchini, red bell pepper, and tomatoes, enhanced with aromatic garlic and fresh herbs. This wholesome ratatouille is elevated with protein-packed tempeh, making it a delicious, balanced meal perfect for any time of day.

NUTRITION

528kcal
Protein
39.2g
Fat
25.2g
Carbs
53.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (201g)

1 medium Zucchini (124g)

1 medium Red Bell Pepper (119g)

2 medium Tomatoes (246g total)

1 small Onion (70g)

3 cloves Garlic (9g)

6 ounces Tempeh (170g)

1 tablespoon Extra-Virgin Olive Oil (14g)

2 tablespoons Fresh Herbs (Thyme, Basil) (6g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    In a large bowl, combine the diced vegetables with minced garlic, fresh herbs, olive oil, salt, and pepper. Toss well to evenly coat.

  • 4

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

  • 5

    Cut the tempeh into cubes and lightly toss with a little salt and pepper. Scatter the tempeh evenly among the vegetables.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even cooking. The vegetables should be tender and lightly caramelized, and the tempeh should be golden brown.

  • 7

    Remove from the oven and adjust seasoning if needed. Serve warm as a hearty, protein-boosted ratatouille.