Roasted Rainbow Vegetable Medley with Garlic Herb Seasoning

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Rainbow Vegetable Medley with Garlic Herb Seasoning

YOUR SOLIN GENERATED RECIPE

Roasted Rainbow Vegetable Medley with Garlic Herb Seasoning

Enjoy a vibrant mix of roasted red and yellow bell peppers, zucchini, red onion, and cherry tomatoes, complemented by protein-packed chickpeas and firm tofu. Finished with a hint of garlic and mixed herbs, this dish is a wholesome, flavorful medley that's as nourishing as it is colorful.

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NUTRITION

577kcal
Protein
33.2g
Fat
16.7g
Carbs
83g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper (119g)

1 medium Yellow Bell Pepper (119g)

1 medium Zucchini (150g)

1/2 medium Red Onion (55g)

1 cup Cherry Tomatoes (150g)

1 cup Chickpeas (164g)

125g Firm Tofu

1/2 tablespoon Olive Oil

2 cloves Garlic, minced

Mixed Herbs to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and cut the red and yellow bell peppers into strips. Similarly, slice the zucchini into rounds, halve the cherry tomatoes, and cut the red onion into wedges.

  • 3

    In a large bowl, combine all the chopped vegetables with the chickpeas. Drain and press the tofu gently to remove excess moisture, then cut it into bite-sized cubes. Add tofu to the bowl.

  • 4

    Toss the mixture with minced garlic, mixed herbs, salt, and pepper. Drizzle with 1/2 tablespoon of olive oil, ensuring everything is evenly coated.

  • 5

    Spread the vegetable, chickpea, and tofu mixture on a baking sheet in a single layer.

  • 6

    Roast in the preheated oven for about 25-30 minutes or until the vegetables are tender and starting to brown at the edges, stirring halfway through.

  • 7

    Remove from the oven and let it cool slightly before serving. Enjoy this nutrient-rich, colorful medley as a fulfilling meal any time of the day.

Roasted Rainbow Vegetable Medley with Garlic Herb Seasoning

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Rainbow Vegetable Medley with Garlic Herb Seasoning

YOUR SOLIN GENERATED RECIPE

Roasted Rainbow Vegetable Medley with Garlic Herb Seasoning

Enjoy a vibrant mix of roasted red and yellow bell peppers, zucchini, red onion, and cherry tomatoes, complemented by protein-packed chickpeas and firm tofu. Finished with a hint of garlic and mixed herbs, this dish is a wholesome, flavorful medley that's as nourishing as it is colorful.

NUTRITION

577kcal
Protein
33.2g
Fat
16.7g
Carbs
83g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper (119g)

1 medium Yellow Bell Pepper (119g)

1 medium Zucchini (150g)

1/2 medium Red Onion (55g)

1 cup Cherry Tomatoes (150g)

1 cup Chickpeas (164g)

125g Firm Tofu

1/2 tablespoon Olive Oil

2 cloves Garlic, minced

Mixed Herbs to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and cut the red and yellow bell peppers into strips. Similarly, slice the zucchini into rounds, halve the cherry tomatoes, and cut the red onion into wedges.

  • 3

    In a large bowl, combine all the chopped vegetables with the chickpeas. Drain and press the tofu gently to remove excess moisture, then cut it into bite-sized cubes. Add tofu to the bowl.

  • 4

    Toss the mixture with minced garlic, mixed herbs, salt, and pepper. Drizzle with 1/2 tablespoon of olive oil, ensuring everything is evenly coated.

  • 5

    Spread the vegetable, chickpea, and tofu mixture on a baking sheet in a single layer.

  • 6

    Roast in the preheated oven for about 25-30 minutes or until the vegetables are tender and starting to brown at the edges, stirring halfway through.

  • 7

    Remove from the oven and let it cool slightly before serving. Enjoy this nutrient-rich, colorful medley as a fulfilling meal any time of the day.