YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable Ratatouille with Fresh Thyme
Enjoy a vibrant medley of roasted vegetables infused with fresh thyme, enhanced by hearty chickpeas and protein-packed tofu. This dish brings a satisfying balance of flavors and textures with tender roasted eggplant, zucchini, red bell pepper, and tomato, elevated by aromatic garlic and onion. The addition of chickpeas and tofu ensures a robust protein boost, making for a comforting and nutritious meal suitable for any time of day.
INGREDIENTS
1 small Eggplant (~100g)
1 small Zucchini (~100g)
1 medium Red Bell Pepper (~100g)
1 medium Tomato (~100g)
1/2 Onion (~50g)
2 Garlic cloves (~6g)
1 cup Canned Chickpeas (~240g)
150g Extra Firm Tofu
2 tsp Olive Oil (~10g)
2 tsp Fresh Thyme Leaves
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Chop the eggplant, zucchini, red bell pepper, tomato, and onion into bite-sized pieces. Mince the garlic.
In a large mixing bowl, combine all the chopped vegetables and minced garlic. Drizzle with olive oil, add fresh thyme leaves, and season with salt and pepper. Toss gently to coat evenly.
Spread the vegetables on a baking sheet lined with parchment paper in a single layer. Roast in the oven for 25-30 minutes, stirring halfway, until veggies are tender and slightly caramelized.
While the vegetables roast, drain and rinse the canned chickpeas. Cube the extra firm tofu into small pieces and pat dry with a paper towel.
Optional: For extra texture, you can lightly pan-sear the tofu in a non-stick pan for 3-4 minutes per side with a tiny drizzle of olive oil, until lightly browned.
Add the chickpeas and tofu (or seared tofu) to the roasted vegetables, stirring gently to combine. Return the mixture to the oven for an additional 5-7 minutes to meld the flavors.
Remove from oven, adjust seasoning if needed, and serve warm.