Herb-Roasted Summer Vegetable Ratatouille

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

Herb-Roasted Summer Vegetable Ratatouille

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Summer Vegetable Ratatouille

Enjoy a vibrant medley of roasted summer vegetables infused with fragrant herbs, elevated by hearty chickpeas and silky tofu for an added protein boost. This ratatouille harmonizes tender eggplant, zucchini, red bell pepper, and tomatoes with a touch of olive oil and garlic, creating a warming, satisfying dish perfect for any meal.

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NUTRITION

493kcal
Protein
26.9g
Fat
16.7g
Carbs
66.9g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Eggplant (82g)

1 cup sliced Zucchini (124g)

1 medium Red Bell Pepper (119g)

1 cup chopped Tomatoes (180g)

1/2 small Onion (50g)

2 cloves Garlic (6g total)

3/4 cup cooked Chickpeas (123g)

4 ounces Extra-Firm Tofu (113g)

1/2 tablespoon Olive Oil (7g)

2 tablespoons chopped Fresh Basil

1 teaspoon chopped Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a large mixing bowl, combine the diced eggplant, sliced zucchini, chopped red bell pepper, tomatoes, chopped onion, and minced garlic.

  • 3

    Drizzle with 1/2 tablespoon olive oil and toss with chopped fresh basil, thyme, salt, and pepper to evenly coat the vegetables.

  • 4

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

  • 5

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

  • 6

    While the vegetables roast, press and cube the extra-firm tofu. Optionally, you can lightly sauté the tofu in a non-stick pan for 3-4 minutes to firm up its texture before adding it to the ratatouille.

  • 7

    Once the vegetables are roasted, gently fold in the cubed tofu and cooked chickpeas. Warm through on the stovetop over low heat for 3-5 minutes, allowing the flavors to meld.

  • 8

    Taste and adjust seasonings as needed. Serve hot and enjoy your nutrient-dense, herb-roasted summer vegetable ratatouille.

Herb-Roasted Summer Vegetable Ratatouille

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

Herb-Roasted Summer Vegetable Ratatouille

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Summer Vegetable Ratatouille

Enjoy a vibrant medley of roasted summer vegetables infused with fragrant herbs, elevated by hearty chickpeas and silky tofu for an added protein boost. This ratatouille harmonizes tender eggplant, zucchini, red bell pepper, and tomatoes with a touch of olive oil and garlic, creating a warming, satisfying dish perfect for any meal.

NUTRITION

493kcal
Protein
26.9g
Fat
16.7g
Carbs
66.9g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Eggplant (82g)

1 cup sliced Zucchini (124g)

1 medium Red Bell Pepper (119g)

1 cup chopped Tomatoes (180g)

1/2 small Onion (50g)

2 cloves Garlic (6g total)

3/4 cup cooked Chickpeas (123g)

4 ounces Extra-Firm Tofu (113g)

1/2 tablespoon Olive Oil (7g)

2 tablespoons chopped Fresh Basil

1 teaspoon chopped Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a large mixing bowl, combine the diced eggplant, sliced zucchini, chopped red bell pepper, tomatoes, chopped onion, and minced garlic.

  • 3

    Drizzle with 1/2 tablespoon olive oil and toss with chopped fresh basil, thyme, salt, and pepper to evenly coat the vegetables.

  • 4

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

  • 5

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

  • 6

    While the vegetables roast, press and cube the extra-firm tofu. Optionally, you can lightly sauté the tofu in a non-stick pan for 3-4 minutes to firm up its texture before adding it to the ratatouille.

  • 7

    Once the vegetables are roasted, gently fold in the cubed tofu and cooked chickpeas. Warm through on the stovetop over low heat for 3-5 minutes, allowing the flavors to meld.

  • 8

    Taste and adjust seasonings as needed. Serve hot and enjoy your nutrient-dense, herb-roasted summer vegetable ratatouille.