YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable Ratatouille with Fresh Thyme
Savor a vibrant, rustic medley of oven-roasted eggplant, zucchini, red bell pepper, tomatoes, and onions infused with fresh thyme and basil. Enhanced with hearty white beans and firm tofu for an extra protein boost, this dish celebrates seasonal vegetables in a light, aromatic, and nutrient-packed meal perfect for any time of day.
INGREDIENTS
1 cup chopped Eggplant
1 cup sliced Zucchini
1 cup chopped Red Bell Pepper
1 cup chopped Tomato
1/2 cup chopped Onion
2 cloves minced Garlic
1/2 cup cooked White Beans
250g Firm Tofu
1 tbsp Olive Oil
1 tbsp Fresh Thyme
1 tbsp Fresh Basil
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 375°F (190°C).
Prepare all vegetables: chop the eggplant, zucchini, red bell pepper, tomato, and onion into bite-sized pieces. Mince the garlic.
Press the tofu to remove excess water and cut into 1-inch cubes.
In a large mixing bowl, combine the chopped eggplant, zucchini, bell pepper, tomato, onion, and minced garlic with the white beans and tofu cubes.
Drizzle with olive oil and add fresh thyme and basil. Season with salt and black pepper to taste, gently tossing to evenly coat all ingredients.
Spread the vegetable mixture on a baking sheet lined with parchment paper, ensuring an even layer for proper roasting.
Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized and the tofu is lightly golden.
Remove from the oven and let the dish cool for a few minutes before serving. Garnish with a few extra torn basil leaves if desired.