Name: Herb-Roasted Vegetable Ratatouille
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 100g Eggplant; 100g Zucchini; 100g Red Bell Pepper; 100g Tomato; 50g Onion; 2 cloves Garlic; 1 cup Cooked Chickpeas; 175g Firm Tofu; 0.5 tbsp Olive Oil; 1 tbsp Mixed Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Ratatouille

A vibrant, rustic ratatouille bursting with fire-roasted eggplant, zucchini, red bell pepper, and tomato, enhanced by savory garlic and aromatic herbs. This wholesome dish is elevated with protein-packed chickpeas and firm tofu, making it a satisfying, balanced meal perfect for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

33.8g

Fat

19.2g

Carbs

73.6g

SERVINGS

1 serving

INGREDIENTS

100g Eggplant

100g Zucchini

100g Red Bell Pepper

100g Tomato

50g Onion

2 cloves Garlic

1 cup Cooked Chickpeas

175g Firm Tofu

0.5 tbsp Olive Oil

1 tbsp Mixed Fresh Herbs

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F.
2
Chop the eggplant, zucchini, red bell pepper, tomato, and onion into bite-sized pieces. Mince the garlic.
3
In a large bowl, combine the chopped vegetables with minced garlic and mixed fresh herbs.
4
Gently fold in the cooked chickpeas and diced firm tofu.
5
Drizzle the mixture with olive oil and toss to evenly coat.
6
Spread the vegetable and protein mixture evenly on a baking sheet lined with parchment paper.
7
Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
8
Remove from the oven, adjust seasoning if necessary, and serve warm. Enjoy your hearty and protein-rich ratatouille!