YOUR SOLIN GENERATED RECIPE
Garlic-Herb Roasted Mushrooms with Charred Peppers and Green Beans
A vibrant, herb-infused dish featuring earthy roasted mushrooms paired with lively charred red bell peppers and green beans, enhanced by savory garlic and herbs. Complemented by pan-seared tempeh that boosts the protein content, this meal is a satisfying blend of textures and flavors perfect for any mealtime.
INGREDIENTS
200g Button Mushrooms
1 medium Red Bell Pepper (approx. 120g)
150g Green Beans
150g Tempeh
1 tbsp Olive Oil
2 cloves Garlic
2 tbsp Mixed Fresh Herbs (rosemary, thyme, oregano)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Clean the mushrooms and slice them if desired. Trim the green beans and cut the red bell pepper into strips.
In a medium bowl, toss the mushrooms, green beans, and red bell pepper with half of the olive oil, a pinch of salt, pepper, and one minced garlic clove.
Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 15-20 minutes until they are tender and slightly charred around the edges.
While the vegetables roast, cut the tempeh into cubes or strips. In a skillet over medium heat, add the remaining olive oil and sauté the tempeh along with the remaining minced garlic until golden brown, about 6-8 minutes.
Add the mixed fresh herbs to the tempeh during the last minute of cooking, stirring to distribute the flavors evenly.
Plate the roasted vegetables and top with the garlic-herb tempeh. Adjust seasoning with extra salt and pepper if needed before serving.