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

Savor a vibrant medley of roasted eggplant, zucchini, red bell pepper, and tomato infused with fresh thyme, enhanced by protein-rich tempeh and a hint of chickpeas. This modern twist on a classic French dish delivers a comforting and nutrient-dense meal that's as visually appealing as it is delicious.

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NUTRITION

498kcal
Protein
32.4g
Fat
19g
Carbs
65.2g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Eggplant

1 medium Zucchini (sliced)

1 medium Red Bell Pepper (chopped)

1 large Tomato (chopped)

0.5 cup Chickpeas, rinsed

100g Tempeh, cubed

1 tsp Olive Oil

3 sprigs Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Arrange the diced eggplant, sliced zucchini, chopped red bell pepper, and tomato on a large baking tray.

  • 3

    Drizzle the vegetables with olive oil and sprinkle with a pinch of salt and pepper. Toss gently to coat evenly.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes, until they begin to soften and show slight browning around the edges.

  • 5

    While the vegetables roast, heat a non-stick pan over medium heat. Add the cubed tempeh and lightly sauté until it gets a golden crust, approximately 5-7 minutes.

  • 6

    When the vegetables are nearly done, stir in the rinsed chickpeas to the tray to warm them through, and pop back in the oven for an additional 5 minutes.

  • 7

    Combine the roasted vegetables, chickpeas, and sautéed tempeh in a serving bowl. Garnish with fresh thyme sprigs.

  • 8

    Serve warm and enjoy this hearty, protein-boosting vegetable ratatouille.

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

Savor a vibrant medley of roasted eggplant, zucchini, red bell pepper, and tomato infused with fresh thyme, enhanced by protein-rich tempeh and a hint of chickpeas. This modern twist on a classic French dish delivers a comforting and nutrient-dense meal that's as visually appealing as it is delicious.

NUTRITION

498kcal
Protein
32.4g
Fat
19g
Carbs
65.2g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Eggplant

1 medium Zucchini (sliced)

1 medium Red Bell Pepper (chopped)

1 large Tomato (chopped)

0.5 cup Chickpeas, rinsed

100g Tempeh, cubed

1 tsp Olive Oil

3 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Arrange the diced eggplant, sliced zucchini, chopped red bell pepper, and tomato on a large baking tray.

  • 3

    Drizzle the vegetables with olive oil and sprinkle with a pinch of salt and pepper. Toss gently to coat evenly.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes, until they begin to soften and show slight browning around the edges.

  • 5

    While the vegetables roast, heat a non-stick pan over medium heat. Add the cubed tempeh and lightly sauté until it gets a golden crust, approximately 5-7 minutes.

  • 6

    When the vegetables are nearly done, stir in the rinsed chickpeas to the tray to warm them through, and pop back in the oven for an additional 5 minutes.

  • 7

    Combine the roasted vegetables, chickpeas, and sautéed tempeh in a serving bowl. Garnish with fresh thyme sprigs.

  • 8

    Serve warm and enjoy this hearty, protein-boosting vegetable ratatouille.