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 the vibrant medley of roasted eggplant, zucchini, red bell pepper, tomatoes, and onion tossed with fresh thyme and garlic, then enriched with protein-packed extra-firm tofu and a sprinkle of nutritional yeast for a savory, comforting dish that’s as wholesome as it is flavorful.

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NUTRITION

511kcal
Protein
33.8g
Fat
27.3g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

1 eggplant (75g)

1 zucchini (100g)

1 red bell pepper (100g)

1 tomato (150g)

1/2 onion (50g)

1 tbsp extra virgin olive oil

7 ounces extra-firm tofu

2 tbsp nutritional yeast

1 tbsp fresh thyme

2 cloves garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Chop the eggplant, zucchini, red bell pepper, tomato, and onion into bite-sized pieces. Mince the garlic and roughly chop the fresh thyme.

  • 3

    In a large mixing bowl, combine the chopped vegetables with minced garlic, thyme, and olive oil. Season lightly with salt and pepper if desired.

  • 4

    Spread the mixture evenly on the baking sheet and roast in the oven for about 25-30 minutes, stirring halfway through for even cooking.

  • 5

    While the vegetables are roasting, drain the extra-firm tofu and cut it into cubes.

  • 6

    After the vegetables are tender and slightly caramelized, remove them from the oven and transfer to a serving bowl. Gently stir in the tofu cubes so they warm up with the residual heat.

  • 7

    Sprinkle the nutritional yeast over the ratatouille and toss lightly to combine all the flavors.

  • 8

    Serve warm and enjoy your hearty, protein-enhanced herb-roasted vegetable 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

Savor the vibrant medley of roasted eggplant, zucchini, red bell pepper, tomatoes, and onion tossed with fresh thyme and garlic, then enriched with protein-packed extra-firm tofu and a sprinkle of nutritional yeast for a savory, comforting dish that’s as wholesome as it is flavorful.

NUTRITION

511kcal
Protein
33.8g
Fat
27.3g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

1 eggplant (75g)

1 zucchini (100g)

1 red bell pepper (100g)

1 tomato (150g)

1/2 onion (50g)

1 tbsp extra virgin olive oil

7 ounces extra-firm tofu

2 tbsp nutritional yeast

1 tbsp fresh thyme

2 cloves garlic

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Chop the eggplant, zucchini, red bell pepper, tomato, and onion into bite-sized pieces. Mince the garlic and roughly chop the fresh thyme.

  • 3

    In a large mixing bowl, combine the chopped vegetables with minced garlic, thyme, and olive oil. Season lightly with salt and pepper if desired.

  • 4

    Spread the mixture evenly on the baking sheet and roast in the oven for about 25-30 minutes, stirring halfway through for even cooking.

  • 5

    While the vegetables are roasting, drain the extra-firm tofu and cut it into cubes.

  • 6

    After the vegetables are tender and slightly caramelized, remove them from the oven and transfer to a serving bowl. Gently stir in the tofu cubes so they warm up with the residual heat.

  • 7

    Sprinkle the nutritional yeast over the ratatouille and toss lightly to combine all the flavors.

  • 8

    Serve warm and enjoy your hearty, protein-enhanced herb-roasted vegetable ratatouille.