YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable Ratatouille with Fresh Thyme
Savor a vibrant bowl of roasted summer vegetables, elevated by hearty chickpeas, marinated tofu, and a perfectly poached egg, all infused with the delicate aroma of fresh thyme. This dish marries rustic flavors with a modern twist, offering a satisfying balance of textures and a burst of herbaceous freshness.
INGREDIENTS
100g Eggplant
100g Zucchini
100g Red Bell Pepper
100g Tomato
50g Onion
0.75 cup Chickpeas (cooked)
190g Firm Tofu
1 large Egg
0.5 tbsp Olive Oil
1 tbsp Fresh Thyme
PREPARATION
Preheat your oven to 400°F (200°C).
Chop eggplant, zucchini, red bell pepper, tomato, and onion into uniform pieces. In a large bowl, toss the vegetables with olive oil, fresh thyme, salt, and pepper to taste.
Spread the vegetables on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, stirring halfway through, until the veggies are tender and slightly caramelized.
While the vegetables roast, cut the firm tofu into cubes. Lightly season with a pinch of salt and pepper.
In a small pan over medium heat, warm the tofu cubes until they begin to brown on all sides, then gently stir in the pre-cooked chickpeas to heat through.
For the egg, poach it or fry it lightly according to your preference, aiming for a runny yolk to add creaminess to the dish.
Once the vegetables are done, combine them with the tofu and chickpea mixture in a serving bowl. Top with the poached or lightly fried egg.
Finish with an extra sprinkle of fresh thyme. Serve warm and enjoy this hearty, flavorful ratatouille.