NUTRITION

SERVINGS

INGREDIENTS

150g Eggplant

150g Zucchini

1 medium Red Bell Pepper (120g)

1 medium Yellow Bell Pepper (120g)

2 medium Tomatoes

1/2 cup White Cannellini Beans (drained, ~120g)

150g Extra-Firm Tofu

1 Large Egg

1/2 Yellow Onion

2 Garlic Cloves

1 tsp Extra Virgin Olive Oil

4 sprigs Fresh Thyme

PREPARATION

• 1

  Preheat the oven to 400°F (200°C).

• 2

  Dice the eggplant, zucchini, red and yellow bell peppers, tomatoes, and half onion into even pieces. Mince the garlic.

• 3

  In a large bowl, combine the diced vegetables with the cannellini beans and extra-firm tofu cut into cubes. Add the minced garlic and torn fresh thyme leaves.

• 4

  Drizzle the mixture with 1 teaspoon of extra virgin olive oil and gently toss to coat evenly.

• 5

  Spread the vegetable and tofu mixture in a single layer on a baking sheet lined with parchment paper.

• 6

  Roast in the preheated oven for 25-30 minutes, stirring halfway through for even cooking, until the vegetables are tender and lightly caramelized.

• 7

  While the vegetables roast, poach the egg in simmering water for about 3-4 minutes until the whites are set but the yolk remains runny.

• 8

  Remove the roasted vegetables and tofu from the oven and season with salt and pepper to taste.

• 9

  Plate a portion of the roasted ratatouille in a bowl or plate and top with the poached egg.

• 10

  Garnish with additional fresh thyme if desired, and serve warm.