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

Enjoy a vibrant medley of roasted eggplant, zucchini, red bell pepper, tomato, and onion, perfectly complemented by protein-rich chickpeas and firm tofu. Infused with garlic and fragrant fresh thyme, this hearty ratatouille is a delicate balance of flavors and textures ideal for a nourishing meal any time of day.

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NUTRITION

547kcal
Protein
32.4g
Fat
21.4g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

100g Eggplant

100g Zucchini

100g Red Bell Pepper

120g Tomato

50g Yellow Onion

0.75 cup Chickpeas (~123g)

200g Firm Tofu

0.5 tbsp Olive Oil

2 cloves Garlic

1 tsp Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    Rinse and drain the chickpeas if using canned, or measure out pre-cooked chickpeas.

  • 4

    Press the tofu gently with a paper towel to remove excess moisture and cut into cubes.

  • 5

    Toss all the chopped vegetables, chickpeas, and tofu in a bowl with olive oil, minced garlic, and fresh thyme. Season with salt and pepper to taste.

  • 6

    Spread the mixture evenly 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.

  • 8

    Remove from the oven and serve warm, garnished with an extra sprinkle of fresh thyme if desired.

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

Enjoy a vibrant medley of roasted eggplant, zucchini, red bell pepper, tomato, and onion, perfectly complemented by protein-rich chickpeas and firm tofu. Infused with garlic and fragrant fresh thyme, this hearty ratatouille is a delicate balance of flavors and textures ideal for a nourishing meal any time of day.

NUTRITION

547kcal
Protein
32.4g
Fat
21.4g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

100g Eggplant

100g Zucchini

100g Red Bell Pepper

120g Tomato

50g Yellow Onion

0.75 cup Chickpeas (~123g)

200g Firm Tofu

0.5 tbsp Olive Oil

2 cloves Garlic

1 tsp Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    Rinse and drain the chickpeas if using canned, or measure out pre-cooked chickpeas.

  • 4

    Press the tofu gently with a paper towel to remove excess moisture and cut into cubes.

  • 5

    Toss all the chopped vegetables, chickpeas, and tofu in a bowl with olive oil, minced garlic, and fresh thyme. Season with salt and pepper to taste.

  • 6

    Spread the mixture evenly 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.

  • 8

    Remove from the oven and serve warm, garnished with an extra sprinkle of fresh thyme if desired.