Herb-Roasted Rainbow Vegetable Medley

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

Herb-Roasted Rainbow Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Rainbow Vegetable Medley

Enjoy a vibrant medley of roasted rainbow vegetables paired with marinated tempeh and chickpeas, all tossed in a delicate herb-infused olive oil. This dish is a colorful celebration of textures and flavors, perfectly roasted to bring out its natural sweetness and earthiness.

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NUTRITION

582kcal
Protein
36.6g
Fat
23.2g
Carbs
77.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper (~119g)

1 medium Yellow Bell Pepper (~119g)

1 medium Zucchini (~196g)

1 small Red Onion (~70g)

1 cup Cherry Tomatoes (~149g)

1 cup Broccoli (~91g)

1/2 cup Cooked Chickpeas (~82g)

100g Tempeh

1/2 tbsp Olive Oil

2 tbsp Fresh Herbs (Rosemary, Thyme)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the red bell pepper, yellow bell pepper, zucchini, red onion, and broccoli into bite-sized pieces. Leave the cherry tomatoes whole or halved if large.

  • 3

    In a large bowl, combine all the chopped vegetables with the cooked chickpeas. Add fresh chopped herbs, salt, and black pepper.

  • 4

    Cube the tempeh into bite-sized pieces, then gently toss with a little olive oil, salt, and herbs. Mix the tempeh in with the vegetables and chickpeas.

  • 5

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

  • 6

    Roast in the preheated oven for 20-25 minutes until the vegetables are tender and lightly charred, stirring halfway through for even cooking.

  • 7

    Once roasted, drizzle with the remaining olive oil if desired and serve warm as a hearty medley perfect for breakfast, lunch, or dinner.

Herb-Roasted Rainbow Vegetable Medley

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

Herb-Roasted Rainbow Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Rainbow Vegetable Medley

Enjoy a vibrant medley of roasted rainbow vegetables paired with marinated tempeh and chickpeas, all tossed in a delicate herb-infused olive oil. This dish is a colorful celebration of textures and flavors, perfectly roasted to bring out its natural sweetness and earthiness.

NUTRITION

582kcal
Protein
36.6g
Fat
23.2g
Carbs
77.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper (~119g)

1 medium Yellow Bell Pepper (~119g)

1 medium Zucchini (~196g)

1 small Red Onion (~70g)

1 cup Cherry Tomatoes (~149g)

1 cup Broccoli (~91g)

1/2 cup Cooked Chickpeas (~82g)

100g Tempeh

1/2 tbsp Olive Oil

2 tbsp Fresh Herbs (Rosemary, Thyme)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the red bell pepper, yellow bell pepper, zucchini, red onion, and broccoli into bite-sized pieces. Leave the cherry tomatoes whole or halved if large.

  • 3

    In a large bowl, combine all the chopped vegetables with the cooked chickpeas. Add fresh chopped herbs, salt, and black pepper.

  • 4

    Cube the tempeh into bite-sized pieces, then gently toss with a little olive oil, salt, and herbs. Mix the tempeh in with the vegetables and chickpeas.

  • 5

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

  • 6

    Roast in the preheated oven for 20-25 minutes until the vegetables are tender and lightly charred, stirring halfway through for even cooking.

  • 7

    Once roasted, drizzle with the remaining olive oil if desired and serve warm as a hearty medley perfect for breakfast, lunch, or dinner.