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 colorful medley of roasted vegetables enhanced with garlic herb seasoning and complemented with protein-packed tofu and chickpeas. This dish brings out the natural sweetness and textures of roasted carrots, bell pepper, zucchini, and red onion, balanced with crispy roasted chickpeas and savory tofu, making it a vibrant and satisfying meal.

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NUTRITION

568kcal
Protein
32.3g
Fat
28.4g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

1 medium Carrot (61g)

1 medium Red Bell Pepper (119g)

1 medium Zucchini (196g)

1/2 medium Red Onion (55g)

250g Firm Tofu

1/2 cup Chickpeas (cooked, ~82g)

1 tbsp Olive Oil

2 cloves Garlic

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash and cut the carrot, red bell pepper, zucchini, and red onion into evenly sized bite-sized pieces.

  • 3

    Press the tofu to remove excess moisture and cut into cubes.

  • 4

    In a large mixing bowl, combine the chopped vegetables, tofu cubes, and chickpeas.

  • 5

    Mince the garlic and add it to the bowl along with the olive oil, mixed dried herbs, salt, and pepper. Toss well to ensure everything is evenly coated.

  • 6

    Spread the mixture in a single layer on a baking sheet lined with parchment paper.

  • 7

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

  • 8

    Remove from oven and serve warm, enjoying the colorful medley and fragrant garlic herb flavors.

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 colorful medley of roasted vegetables enhanced with garlic herb seasoning and complemented with protein-packed tofu and chickpeas. This dish brings out the natural sweetness and textures of roasted carrots, bell pepper, zucchini, and red onion, balanced with crispy roasted chickpeas and savory tofu, making it a vibrant and satisfying meal.

NUTRITION

568kcal
Protein
32.3g
Fat
28.4g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

1 medium Carrot (61g)

1 medium Red Bell Pepper (119g)

1 medium Zucchini (196g)

1/2 medium Red Onion (55g)

250g Firm Tofu

1/2 cup Chickpeas (cooked, ~82g)

1 tbsp Olive Oil

2 cloves Garlic

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash and cut the carrot, red bell pepper, zucchini, and red onion into evenly sized bite-sized pieces.

  • 3

    Press the tofu to remove excess moisture and cut into cubes.

  • 4

    In a large mixing bowl, combine the chopped vegetables, tofu cubes, and chickpeas.

  • 5

    Mince the garlic and add it to the bowl along with the olive oil, mixed dried herbs, salt, and pepper. Toss well to ensure everything is evenly coated.

  • 6

    Spread the mixture in a single layer on a baking sheet lined with parchment paper.

  • 7

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

  • 8

    Remove from oven and serve warm, enjoying the colorful medley and fragrant garlic herb flavors.