YOUR SOLIN GENERATED RECIPE
Herb-Roasted Rainbow Vegetable Medley
A colorful medley of roasted rainbow vegetables tossed with hearty chickpeas and extra firm tofu, all brought together with a fragrant blend of rosemary and thyme. This dish delivers a satisfying mix of textures and flavors with a delightful herb-infused finish.
INGREDIENTS
1 cup cooked chickpeas (164g)
150g extra firm tofu
1 medium red bell pepper
1 medium zucchini
1 small red onion
1 medium carrot
1 tbsp olive oil
1 tsp dried rosemary
1 tsp dried thyme
Salt & pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Drain and rinse the chickpeas if using canned, and press the extra firm tofu gently to remove excess water, then cut into 1-inch cubes.
Chop the red bell pepper, zucchini, red onion, and carrot into bite-sized pieces and place them in a large mixing bowl.
Add the tofu and chickpeas to the bowl of vegetables. Drizzle with olive oil and sprinkle with dried rosemary, dried thyme, salt, and pepper.
Toss the ingredients gently to ensure an even coating of oil and herbs.
Spread the mixture evenly on the prepared baking sheet in a single layer.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
Remove from the oven and serve warm. Enjoy your flavorful and nutritious herb-roasted rainbow vegetable medley!