NUTRITION

SERVINGS

INGREDIENTS

1/2 medium Eggplant (~110g)

1/2 medium Zucchini (~100g)

1/2 medium Red Bell Pepper (~75g)

1 medium Tomato (~123g)

1/2 small Red Onion (~35g)

2 cloves Garlic (~10g)

3 sprigs Fresh Thyme (~3g)

1 tsp Olive Oil (~5g)

1 cup cooked Chickpeas (164g)

160g Firm Tofu

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Cut the eggplant, zucchini, red bell pepper, tomato, and red onion into uniform bite-sized pieces.

• 3

  Peel and slice the garlic thinly.

• 4

  In a large bowl, combine all the chopped vegetables and garlic with fresh thyme. Drizzle with olive oil, and season lightly with salt and pepper.

• 5

  Spread the vegetable mixture evenly on a baking sheet lined with parchment paper.

• 6

  Roast in the preheated oven for 20-25 minutes, stirring halfway through until vegetables are tender and slightly caramelized.

• 7

  While the vegetables roast, drain and rinse the chickpeas and cut the firm tofu into cubes.

• 8

  In a non-stick pan, lightly sauté the tofu cubes over medium heat for 5-7 minutes until they develop a golden crust.

• 9

  Once the vegetables are roasted, gently fold in the chickpeas and sautéed tofu into the mixture. Warm together for an additional 3-4 minutes over low heat to meld the flavors.

• 10

  Serve hot, garnished with an extra sprinkle of fresh thyme if desired.