Name: Herb-Roasted Vegetable Ratatouille with Fresh Thyme
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium Eggplant (300g); 2 medium Zucchini (400g total); 1 medium Red Bell Pepper (120g); 1 medium Yellow Bell Pepper (120g); 3 medium Tomatoes (369g total); 1 medium Yellow Onion (110g); 2 cloves Garlic (6g total); 0.5 tablespoon Tomato Paste (7.5g); 0.25 tablespoon Olive Oil (3.5g); 100g Extra Firm Tofu; 0.33 cup Canned Chickpeas (approx. 55g); 2 tablespoons Nutritional Yeast (16g total); 2 teaspoons Fresh Thyme; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Ratatouille with Fresh Thyme

Savor a vibrant medley of roasted vegetables accented with fresh thyme and a touch of umami from nutritional yeast. This creative twist on classic ratatouille combines tender eggplant, zucchini, bell peppers, tomatoes, and onions with protein-boosting chickpeas and silky tofu, all lovingly roasted with a hint of olive oil and tomato paste to create a harmonious dish that delights the senses.

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NUTRITION

Protein

33.2g

Fat

13g

Carbs

92.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

2 medium Zucchini (400g total)

1 medium Red Bell Pepper (120g)

1 medium Yellow Bell Pepper (120g)

3 medium Tomatoes (369g total)

1 medium Yellow Onion (110g)

2 cloves Garlic (6g total)

0.5 tablespoon Tomato Paste (7.5g)

0.25 tablespoon Olive Oil (3.5g)

100g Extra Firm Tofu

0.33 cup Canned Chickpeas (approx. 55g)

2 tablespoons Nutritional Yeast (16g total)

2 teaspoons Fresh Thyme

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Chop the eggplant, zucchini, red and yellow bell peppers, tomatoes, and onion into uniform chunks. Mince the garlic.
3
In a large bowl, combine the chopped vegetables with the tomato paste, minced garlic, fresh thyme, salt, and pepper.
4
Gently toss in the extra firm tofu (cut into cubes) and drained canned chickpeas.
5
Drizzle the mixture with 0.25 tablespoon olive oil and sprinkle nutritional yeast over the top.
6
Spread the vegetable and tofu mixture evenly on a lightly greased baking sheet.
7
Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
8
Remove from the oven and adjust seasoning if needed. Serve warm and enjoy the vibrant flavors of this hearty ratatouille.