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 the vibrant medley of roasted eggplant, zucchini, red bell pepper, tomato, and onion infused with aromatic fresh thyme, complemented by hearty extra firm tofu for a protein boost. This dish delivers a comforting balance of rustic, roasted vegetables and silky tofu, perfect for a nourishing dinner that tantalizes your taste buds with every bite.

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NUTRITION

549kcal
Protein
58.2g
Fat
43.3g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

350g Extra Firm Tofu

150g Eggplant

150g Zucchini

100g Red Bell Pepper

150g Tomato

70g Yellow Onion

1 tbsp Olive Oil

1 tbsp Fresh Thyme

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Press the extra firm tofu to remove excess moisture and cut it into 1-inch cubes.

  • 3

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

  • 4

    In a large mixing bowl, combine the chopped vegetables and tofu. Drizzle with olive oil and sprinkle with fresh thyme, salt, and pepper to taste.

  • 5

    Toss the mixture until everything is evenly coated with olive oil and herbs.

  • 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 the vegetables are tender and slightly caramelized and the tofu has developed a light golden crust.

  • 8

    Remove from the oven and serve warm. Adjust seasoning if needed.

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 the vibrant medley of roasted eggplant, zucchini, red bell pepper, tomato, and onion infused with aromatic fresh thyme, complemented by hearty extra firm tofu for a protein boost. This dish delivers a comforting balance of rustic, roasted vegetables and silky tofu, perfect for a nourishing dinner that tantalizes your taste buds with every bite.

NUTRITION

549kcal
Protein
58.2g
Fat
43.3g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

350g Extra Firm Tofu

150g Eggplant

150g Zucchini

100g Red Bell Pepper

150g Tomato

70g Yellow Onion

1 tbsp Olive Oil

1 tbsp Fresh Thyme

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Press the extra firm tofu to remove excess moisture and cut it into 1-inch cubes.

  • 3

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

  • 4

    In a large mixing bowl, combine the chopped vegetables and tofu. Drizzle with olive oil and sprinkle with fresh thyme, salt, and pepper to taste.

  • 5

    Toss the mixture until everything is evenly coated with olive oil and herbs.

  • 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 the vegetables are tender and slightly caramelized and the tofu has developed a light golden crust.

  • 8

    Remove from the oven and serve warm. Adjust seasoning if needed.