NUTRITION

SERVINGS

INGREDIENTS

1/2 medium Eggplant (~150g)

1/2 medium Zucchini (~100g)

1 small Red Bell Pepper (~100g)

1 medium Tomato (~123g)

1/2 medium Onion (~50g)

2 cloves Garlic (~6g)

200g Firm Tofu

1/2 cup Cooked Chickpeas (~82g)

1/4 cup Cooked Lentils (~50g)

1 large Egg

1 teaspoon Olive Oil

3 sprigs Fresh Thyme

1 teaspoon Dried Oregano

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Slice the eggplant, zucchini, red bell pepper, tomato, and onion into uniform pieces.

• 3

  Mince the garlic and chop the fresh thyme leaves, reserving whole sprigs for garnish.

• 4

  In a large bowl, toss the vegetables with olive oil, minced garlic, dried oregano, salt, and pepper.

• 5

  Spread the vegetable mixture evenly on a baking tray and roast for 25-30 minutes until tender and slightly caramelized, stirring halfway through.

• 6

  While the vegetables roast, cube the tofu and gently pat dry. Lightly season with salt and pepper.

• 7

  In a skillet over medium heat, sauté the tofu cubes until golden on all sides, about 5-7 minutes.

• 8

  Lightly warm the cooked chickpeas and lentils in a small saucepan.

• 9

  In a separate pan, cook the egg to your preference (poached or soft scrambled work well) ensuring it remains runny enough to combine with the vegetables.

• 10

  Once the vegetables are roasted, mix them with the sautéed tofu, warmed chickpeas, and lentils. Adjust seasoning if needed.

• 11

  Plate the ratatouille, top with the cooked egg, and garnish with the reserved fresh thyme sprigs.

• 12

  Serve warm and enjoy this balanced dish bursting with rustic flavors and a wholesome protein boost.