Herb-Roasted Vegetable Ratatouille with Protein Boost

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable Ratatouille with Protein Boost

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Ratatouille with Protein Boost

Savor a warm, hearty ratatouille reimagined with a protein twist. This dish features a colorful medley of oven-roasted eggplant, zucchini, bell pepper, tomatoes, and onions, infused with garlic and herbs, then enriched with cubes of firm tofu, tender chickpeas, and softly cooked egg whites. The result is a comforting, nutrient-packed meal that's as visually appealing as it is delicious.

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NUTRITION

584kcal
Protein
41.3g
Fat
21.5g
Carbs
61.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (201g)

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

2 medium Tomatoes (244g)

1 small Onion (70g)

3 cloves Garlic

0.5 tablespoon Olive Oil

250g Firm Tofu

3 Egg Whites

40g Chickpeas

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PREPARATION

  • 1

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

  • 2

    Dice the eggplant, zucchini, bell pepper, tomatoes, and onion into bite-sized pieces. Mince the garlic.

  • 3

    On a large baking sheet, toss the chopped vegetables and garlic with 0.5 tablespoon of olive oil and a pinch of salt and pepper. Spread evenly.

  • 4

    Roast the vegetables in the oven for 25-30 minutes, stirring halfway through, until they become tender and lightly caramelized.

  • 5

    While the vegetables roast, cut the tofu into cubes. In a non-stick skillet over medium heat, lightly sauté the tofu for 5 minutes to brown the edges.

  • 6

    Separately, lightly scramble the egg whites in a small pan until just set.

  • 7

    Once the vegetables are roasted, gently fold in the sautéed tofu and the chickpeas.

  • 8

    Plate the ratatouille and top with the scrambled egg whites. Garnish with fresh herbs if desired, and serve warm.

Herb-Roasted Vegetable Ratatouille with Protein Boost

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable Ratatouille with Protein Boost

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Ratatouille with Protein Boost

Savor a warm, hearty ratatouille reimagined with a protein twist. This dish features a colorful medley of oven-roasted eggplant, zucchini, bell pepper, tomatoes, and onions, infused with garlic and herbs, then enriched with cubes of firm tofu, tender chickpeas, and softly cooked egg whites. The result is a comforting, nutrient-packed meal that's as visually appealing as it is delicious.

NUTRITION

584kcal
Protein
41.3g
Fat
21.5g
Carbs
61.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (201g)

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

2 medium Tomatoes (244g)

1 small Onion (70g)

3 cloves Garlic

0.5 tablespoon Olive Oil

250g Firm Tofu

3 Egg Whites

40g Chickpeas

PREPARATION

  • 1

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

  • 2

    Dice the eggplant, zucchini, bell pepper, tomatoes, and onion into bite-sized pieces. Mince the garlic.

  • 3

    On a large baking sheet, toss the chopped vegetables and garlic with 0.5 tablespoon of olive oil and a pinch of salt and pepper. Spread evenly.

  • 4

    Roast the vegetables in the oven for 25-30 minutes, stirring halfway through, until they become tender and lightly caramelized.

  • 5

    While the vegetables roast, cut the tofu into cubes. In a non-stick skillet over medium heat, lightly sauté the tofu for 5 minutes to brown the edges.

  • 6

    Separately, lightly scramble the egg whites in a small pan until just set.

  • 7

    Once the vegetables are roasted, gently fold in the sautéed tofu and the chickpeas.

  • 8

    Plate the ratatouille and top with the scrambled egg whites. Garnish with fresh herbs if desired, and serve warm.