YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable Ratatouille with Tofu, Lentils & Chickpeas
Enjoy a hearty twist on classic ratatouille that bursts with vibrant flavors. Tender roasted eggplant, zucchini, red bell pepper, and tomato are simmered with aromatic garlic and herbs, perfectly complemented by protein-packed chickpeas, creamy tofu, and earthy lentils for a balanced and satisfying meal.
INGREDIENTS
1/2 cup cooked lentils (≈100g)
150 grams firm tofu
1/2 cup cooked chickpeas (≈80g)
1 cup diced eggplant
1 cup sliced zucchini
1 cup chopped red bell pepper
1 medium tomato, diced
1/2 medium onion, chopped
2 cloves garlic, minced
1/2 tablespoon olive oil
2 tablespoons fresh basil
1 teaspoon fresh thyme
Salt & pepper to taste
PREPARATION
Preheat your oven to 400°F.
On a baking sheet, toss the diced eggplant, sliced zucchini, chopped red bell pepper, tomato, and onion with olive oil, salt, and pepper.
Roast the vegetables in the oven for about 20-25 minutes, or until they are tender and lightly caramelized.
While the vegetables roast, heat a small pan over medium heat and sauté minced garlic with fresh thyme for about 1-2 minutes until fragrant.
In a separate bowl, gently fold together the roasted vegetables, sautéed garlic and thyme, cooked lentils, and chickpeas.
Cube the firm tofu and add it to the vegetable mixture. Drizzle with a little extra olive oil if desired, and toss in the fresh basil.
Transfer the mixture to a pan and heat through on low-medium heat for another 5 minutes, allowing flavors to meld.
Adjust seasonings with additional salt and pepper as needed before serving.