Herb-Roasted Vegetable Ratatouille with Fresh Thyme & Tempeh

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 & Tempeh

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Ratatouille with Fresh Thyme & Tempeh

Savor the vibrant layers of roasted eggplant, zucchini, red bell pepper, tomatoes, and onions elegantly mingled with marinated tempeh and fragrant fresh thyme. This hearty, colorful ratatouille offers a beautiful medley of textures and flavors that delight the senses, perfect for any meal of the day.

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NUTRITION

587kcal
Protein
38.9g
Fat
28.8g
Carbs
55.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Tempeh (approx. 170g)

1/2 medium Eggplant (approx. 150g)

1 medium Zucchini (approx. 196g)

1 medium Red Bell Pepper (approx. 119g)

2 medium Tomatoes (approx. 246g)

1 small Onion (approx. 70g)

2 cloves Garlic (approx. 6g)

2 teaspoons Olive Oil (approx. 10g)

1 teaspoon Fresh Thyme

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PREPARATION

  • 1

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

  • 2

    Cut the eggplant, zucchini, red bell pepper, tomatoes, and onion into uniform chunks for even roasting.

  • 3

    Mince the garlic and roughly chop the fresh thyme leaves.

  • 4

    Slice the tempeh into 1/2-inch thick pieces and, if desired, lightly marinate in a little olive oil, salt, and pepper for 10 minutes.

  • 5

    In a large baking dish, toss the chopped vegetables and garlic with 2 teaspoons of olive oil, a pinch of salt, and freshly ground black pepper.

  • 6

    Arrange the tempeh slices on top of the vegetables.

  • 7

    Sprinkle the chopped thyme evenly over the dish.

  • 8

    Roast in the oven for about 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized, and the tempeh is golden.

  • 9

    Remove from the oven, adjust seasonings if necessary, and serve warm.

Herb-Roasted Vegetable Ratatouille with Fresh Thyme & Tempeh

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 & Tempeh

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Ratatouille with Fresh Thyme & Tempeh

Savor the vibrant layers of roasted eggplant, zucchini, red bell pepper, tomatoes, and onions elegantly mingled with marinated tempeh and fragrant fresh thyme. This hearty, colorful ratatouille offers a beautiful medley of textures and flavors that delight the senses, perfect for any meal of the day.

NUTRITION

587kcal
Protein
38.9g
Fat
28.8g
Carbs
55.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Tempeh (approx. 170g)

1/2 medium Eggplant (approx. 150g)

1 medium Zucchini (approx. 196g)

1 medium Red Bell Pepper (approx. 119g)

2 medium Tomatoes (approx. 246g)

1 small Onion (approx. 70g)

2 cloves Garlic (approx. 6g)

2 teaspoons Olive Oil (approx. 10g)

1 teaspoon Fresh Thyme

PREPARATION

  • 1

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

  • 2

    Cut the eggplant, zucchini, red bell pepper, tomatoes, and onion into uniform chunks for even roasting.

  • 3

    Mince the garlic and roughly chop the fresh thyme leaves.

  • 4

    Slice the tempeh into 1/2-inch thick pieces and, if desired, lightly marinate in a little olive oil, salt, and pepper for 10 minutes.

  • 5

    In a large baking dish, toss the chopped vegetables and garlic with 2 teaspoons of olive oil, a pinch of salt, and freshly ground black pepper.

  • 6

    Arrange the tempeh slices on top of the vegetables.

  • 7

    Sprinkle the chopped thyme evenly over the dish.

  • 8

    Roast in the oven for about 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized, and the tempeh is golden.

  • 9

    Remove from the oven, adjust seasonings if necessary, and serve warm.