YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable Ratatouille
Enjoy a vibrant medley of roasted vegetables combined with hearty chickpeas, firm tofu, and a perfectly cooked egg, all infused with fragrant herbs. This ratatouille bursts with the rustic flavors of eggplant, zucchini, and red bell pepper, making it a satisfying and colorful dish for any meal of the day.
INGREDIENTS
100g Eggplant
150g Zucchini
100g Red Bell Pepper
150g Tomatoes
50g Yellow Onion
3 cloves Garlic
0.5 cup Chickpeas (cooked)
200g Firm Tofu
1 large Egg
0.5 tbsp Olive Oil
2 tbsp Fresh Herbs (Basil & Thyme)
PREPARATION
Preheat your oven to 400°F (200°C).
Chop the eggplant, zucchini, red bell pepper, tomatoes, and yellow onion into evenly sized pieces. Mince the garlic.
In a large bowl, gently toss the chopped vegetables and garlic with olive oil, salt, pepper, and the fresh herbs.
Spread the vegetable mixture on a baking sheet in a single layer. Roast in the oven for 20-25 minutes until tender and slightly caramelized.
While the vegetables roast, drain and rinse the chickpeas. Cut the firm tofu into cubes.
In a non-stick pan, lightly sauté the tofu cubes over medium heat for about 5-7 minutes until edges are golden.
In a separate small pan, cook the egg sunny-side up or to your preference.
Once the vegetables are roasted, combine them with the chickpeas and tofu in a serving bowl. Top with the cooked egg.
Finish with an extra sprinkle of fresh herbs, and serve warm.