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

A vibrant, oven-roasted medley of tender eggplant, zucchini, red bell pepper, ripe tomatoes, and savory onions infused with garlic and fresh thyme. Enhanced with hearty chickpeas and a protein boost from eggs, this ratatouille offers a satisfying burst of flavor and texture that's perfect for breakfast, lunch, or dinner.

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NUTRITION

581kcal
Protein
33.8g
Fat
21.8g
Carbs
67.5g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Eggplant

1 cup diced Zucchini

1 cup diced Red Bell Pepper

1 cup chopped Tomatoes

1/2 cup sliced Onion

3 cloves minced Garlic

1 tbsp chopped Fresh Thyme

1/2 tbsp Olive Oil

0.75 cup cooked Chickpeas

2 large Whole Eggs

1 large Egg White

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a large bowl, combine diced eggplant, zucchini, red bell pepper, chopped tomatoes, sliced onion, and minced garlic along with the fresh thyme.

  • 3

    Drizzle 1/2 tablespoon of olive oil over the vegetables, tossing gently so each piece is lightly coated.

  • 4

    Spread the vegetable mixture evenly onto a parchment-lined baking sheet. Roast in the oven for about 25-30 minutes until the vegetables are tender and lightly caramelized around the edges.

  • 5

    While the vegetables roast, boil or poach the eggs until desired doneness. Alternatively, you can quickly scramble them in a pan.

  • 6

    In a small pot, warm the roasted chickpeas if desired, then gently fold them into the roasted vegetables once out of the oven.

  • 7

    Plate the ratatouille and top with the pre-cooked eggs (2 whole eggs and 1 egg white) for an extra protein boost. Serve warm and enjoy.

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

A vibrant, oven-roasted medley of tender eggplant, zucchini, red bell pepper, ripe tomatoes, and savory onions infused with garlic and fresh thyme. Enhanced with hearty chickpeas and a protein boost from eggs, this ratatouille offers a satisfying burst of flavor and texture that's perfect for breakfast, lunch, or dinner.

NUTRITION

581kcal
Protein
33.8g
Fat
21.8g
Carbs
67.5g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Eggplant

1 cup diced Zucchini

1 cup diced Red Bell Pepper

1 cup chopped Tomatoes

1/2 cup sliced Onion

3 cloves minced Garlic

1 tbsp chopped Fresh Thyme

1/2 tbsp Olive Oil

0.75 cup cooked Chickpeas

2 large Whole Eggs

1 large Egg White

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a large bowl, combine diced eggplant, zucchini, red bell pepper, chopped tomatoes, sliced onion, and minced garlic along with the fresh thyme.

  • 3

    Drizzle 1/2 tablespoon of olive oil over the vegetables, tossing gently so each piece is lightly coated.

  • 4

    Spread the vegetable mixture evenly onto a parchment-lined baking sheet. Roast in the oven for about 25-30 minutes until the vegetables are tender and lightly caramelized around the edges.

  • 5

    While the vegetables roast, boil or poach the eggs until desired doneness. Alternatively, you can quickly scramble them in a pan.

  • 6

    In a small pot, warm the roasted chickpeas if desired, then gently fold them into the roasted vegetables once out of the oven.

  • 7

    Plate the ratatouille and top with the pre-cooked eggs (2 whole eggs and 1 egg white) for an extra protein boost. Serve warm and enjoy.