YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable Ratatouille with Fresh Thyme
Savor a vibrant medley of tender roasted vegetables, paired with hearty chickpeas and perfectly seasoned tofu, all brought together with fragrant fresh thyme and a subtle hint of nutritional yeast. This colorful and nourishing ratatouille shines with its roasted aroma and satisfying texture, making it a balanced meal for any time of day.
INGREDIENTS
150g Eggplant
150g Zucchini
100g Red Bell Pepper
150g Tomatoes
50g Onion
2 cloves Garlic
0.75 cup Chickpeas (canned, drained and rinsed)
150g Firm Tofu
0.5 tbsp Olive Oil
2 tbsp Nutritional Yeast
4 sprigs Fresh Thyme
PREPARATION
Preheat your oven to 425°F (220°C).
Dice the eggplant, zucchini, red bell pepper, tomatoes, and onion into roughly equal chunks. Mince the garlic.
In a large mixing bowl, combine all the chopped vegetables with the chickpeas. Drizzle with olive oil and toss in the minced garlic and fresh thyme leaves (strip them from the sprigs if you prefer a more even distribution).
Season the vegetable mixture lightly with salt and pepper, ensuring even coating.
Spread the mixture on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and beginning to char at the edges.
While the vegetables are roasting, cut the tofu into cubes. In a non-stick pan over medium heat, sauté the tofu cubes for about 5-7 minutes until they are lightly golden on all sides. Season with a pinch of salt.
Once the vegetables are done, gently fold in the sautéed tofu and sprinkle the nutritional yeast over the mixture. Give everything a gentle toss to combine flavors.
Serve warm, garnished with additional fresh thyme if desired.