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 and rustic medley of oven-roasted vegetables elevated by the aromatic freshness of thyme. This hearty ratatouille is enriched with protein-packed tofu, chickpeas, and a perfectly poached egg, delivering a satisfying balance of flavors and textures—ideal for any meal of the day.

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NUTRITION

571kcal
Protein
32.7g
Fat
25g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

1 small Eggplant (~150g)

1 medium Zucchini (~150g)

1 medium Red Bell Pepper (~120g)

2 medium Tomatoes (~244g total)

1/2 cup Chickpeas (canned, drained, ~82g)

170g Firm Tofu

1 large Poached Egg

2 teaspoons Olive Oil

4 sprigs Fresh Thyme

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Dice the eggplant, zucchini, red bell pepper, and tomatoes into uniform bite-sized pieces.

  • 3

    In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, and roughly torn fresh thyme leaves.

  • 4

    Spread the vegetables in a single layer on a baking sheet lined with parchment paper.

  • 5

    Roast in the preheated oven for 25-30 minutes until the vegetables are tender and begin to caramelize, stirring halfway through.

  • 6

    While the vegetables are roasting, lightly press the firm tofu to remove excess moisture and then cut it into 1-inch cubes.

  • 7

    In a non-stick skillet over medium heat, sauté the tofu with a few additional thyme leaves for about 5-7 minutes until golden on all sides. Set aside.

  • 8

    Prepare a poached egg using your preferred method.

  • 9

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

  • 10

    Plate the roasted vegetable ratatouille, top with the poached egg, and garnish with extra fresh thyme if desired.

  • 11

    Serve warm and enjoy a wholesome, protein-rich twist on classic ratatouille.

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 and rustic medley of oven-roasted vegetables elevated by the aromatic freshness of thyme. This hearty ratatouille is enriched with protein-packed tofu, chickpeas, and a perfectly poached egg, delivering a satisfying balance of flavors and textures—ideal for any meal of the day.

NUTRITION

571kcal
Protein
32.7g
Fat
25g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

1 small Eggplant (~150g)

1 medium Zucchini (~150g)

1 medium Red Bell Pepper (~120g)

2 medium Tomatoes (~244g total)

1/2 cup Chickpeas (canned, drained, ~82g)

170g Firm Tofu

1 large Poached Egg

2 teaspoons Olive Oil

4 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Dice the eggplant, zucchini, red bell pepper, and tomatoes into uniform bite-sized pieces.

  • 3

    In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, and roughly torn fresh thyme leaves.

  • 4

    Spread the vegetables in a single layer on a baking sheet lined with parchment paper.

  • 5

    Roast in the preheated oven for 25-30 minutes until the vegetables are tender and begin to caramelize, stirring halfway through.

  • 6

    While the vegetables are roasting, lightly press the firm tofu to remove excess moisture and then cut it into 1-inch cubes.

  • 7

    In a non-stick skillet over medium heat, sauté the tofu with a few additional thyme leaves for about 5-7 minutes until golden on all sides. Set aside.

  • 8

    Prepare a poached egg using your preferred method.

  • 9

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

  • 10

    Plate the roasted vegetable ratatouille, top with the poached egg, and garnish with extra fresh thyme if desired.

  • 11

    Serve warm and enjoy a wholesome, protein-rich twist on classic ratatouille.