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

Enjoy a hearty bowl of roasted vegetable ratatouille elevated with protein-packed chickpeas and extra-firm tofu. This vibrant medley of zucchini, eggplant, red bell pepper, tomato, and onion is roasted to perfection with garlic, fresh thyme, and a drizzle of olive oil, creating a delicious, comforting dish that's both nourishing and satisfying.

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NUTRITION

541kcal
Protein
32.9g
Fat
16g
Carbs
74.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 cup cubed Eggplant (99g)

1 medium Red Bell Pepper (121g)

1 medium Tomato (123g)

1 medium Yellow Onion (110g)

3/4 cup Cooked Chickpeas (123g)

150g Extra-Firm Tofu

1 tsp Olive Oil

2 cloves Garlic

1 tsp Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash and chop the zucchini, eggplant, red bell pepper, tomato, and yellow onion into bite-sized pieces.

  • 3

    Drain and rinse the chickpeas, and cut the extra-firm tofu into cubes.

  • 4

    In a large bowl, gently toss all the chopped vegetables, tofu, chickpeas, and minced garlic with olive oil and fresh thyme. Season lightly with salt and pepper if desired.

  • 5

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

  • 6

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

  • 7

    Remove from the oven and serve warm as a satisfying weeknight meal.

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

Enjoy a hearty bowl of roasted vegetable ratatouille elevated with protein-packed chickpeas and extra-firm tofu. This vibrant medley of zucchini, eggplant, red bell pepper, tomato, and onion is roasted to perfection with garlic, fresh thyme, and a drizzle of olive oil, creating a delicious, comforting dish that's both nourishing and satisfying.

NUTRITION

541kcal
Protein
32.9g
Fat
16g
Carbs
74.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 cup cubed Eggplant (99g)

1 medium Red Bell Pepper (121g)

1 medium Tomato (123g)

1 medium Yellow Onion (110g)

3/4 cup Cooked Chickpeas (123g)

150g Extra-Firm Tofu

1 tsp Olive Oil

2 cloves Garlic

1 tsp Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash and chop the zucchini, eggplant, red bell pepper, tomato, and yellow onion into bite-sized pieces.

  • 3

    Drain and rinse the chickpeas, and cut the extra-firm tofu into cubes.

  • 4

    In a large bowl, gently toss all the chopped vegetables, tofu, chickpeas, and minced garlic with olive oil and fresh thyme. Season lightly with salt and pepper if desired.

  • 5

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

  • 6

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

  • 7

    Remove from the oven and serve warm as a satisfying weeknight meal.