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

Savor a vibrant medley of roasted vegetables tossed with hearty chickpeas, fluffy quinoa, and protein-packed tofu, all elevated with fragrant thyme and a touch of garlic. This rustic dish blends soft, caramelized veggies with a hint of herbaceous brightness, perfect for a nourishing meal any time of day.

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NUTRITION

554kcal
Protein
31.7g
Fat
19.8g
Carbs
70.2g

SERVINGS

1 serving

INGREDIENTS

100g Eggplant, diced

100g Zucchini, chopped

75g Red Bell Pepper, chopped

150g Tomatoes, chopped

1/2 cup Chickpeas

1/2 cup Quinoa, cooked

200g Extra-Firm Tofu

1/2 tbsp Olive Oil

1 clove Garlic, minced

1/4 medium Onion, chopped

3 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the diced eggplant, chopped zucchini, red bell pepper, and tomatoes in a mixing bowl.

  • 3

    Add the minced garlic, chopped onion, and fresh thyme sprigs to the bowl. Drizzle with 1/2 tablespoon of olive oil, and season with salt and pepper. Toss everything gently to coat.

  • 4

    Spread the vegetable mixture onto a baking sheet in a single layer. Roast in the oven for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.

  • 5

    Meanwhile, cut the extra-firm tofu into cubes. In a non-stick skillet over medium heat, add the tofu cubes and lightly sauté for 5-7 minutes until they begin to brown.

  • 6

    Once the vegetables are roasted, combine them with the sautéed tofu, 1/2 cup cooked quinoa, and 1/2 cup chickpeas in a large serving bowl.

  • 7

    Gently toss the mixture to blend the flavors. Adjust seasonings if necessary and serve warm.

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

Savor a vibrant medley of roasted vegetables tossed with hearty chickpeas, fluffy quinoa, and protein-packed tofu, all elevated with fragrant thyme and a touch of garlic. This rustic dish blends soft, caramelized veggies with a hint of herbaceous brightness, perfect for a nourishing meal any time of day.

NUTRITION

554kcal
Protein
31.7g
Fat
19.8g
Carbs
70.2g

SERVINGS

1 serving

INGREDIENTS

100g Eggplant, diced

100g Zucchini, chopped

75g Red Bell Pepper, chopped

150g Tomatoes, chopped

1/2 cup Chickpeas

1/2 cup Quinoa, cooked

200g Extra-Firm Tofu

1/2 tbsp Olive Oil

1 clove Garlic, minced

1/4 medium Onion, chopped

3 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the diced eggplant, chopped zucchini, red bell pepper, and tomatoes in a mixing bowl.

  • 3

    Add the minced garlic, chopped onion, and fresh thyme sprigs to the bowl. Drizzle with 1/2 tablespoon of olive oil, and season with salt and pepper. Toss everything gently to coat.

  • 4

    Spread the vegetable mixture onto a baking sheet in a single layer. Roast in the oven for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.

  • 5

    Meanwhile, cut the extra-firm tofu into cubes. In a non-stick skillet over medium heat, add the tofu cubes and lightly sauté for 5-7 minutes until they begin to brown.

  • 6

    Once the vegetables are roasted, combine them with the sautéed tofu, 1/2 cup cooked quinoa, and 1/2 cup chickpeas in a large serving bowl.

  • 7

    Gently toss the mixture to blend the flavors. Adjust seasonings if necessary and serve warm.