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, fragrant ratatouille packed with colorful roasted vegetables, tender tofu and hearty chickpeas, uplifted by fresh thyme and a savory sprinkle of nutritional yeast. This dish offers a flavorful blend of textures and herbal accents for a satisfying meal any time of day.

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NUTRITION

582kcal
Protein
38.3g
Fat
20.9g
Carbs
66.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 small Eggplant (120g)

1 medium Red Bell Pepper (119g)

1 large Tomato (182g)

1 small Onion (70g)

2 cloves Garlic (6g)

1/2 cup Chickpeas (125g)

200g Extra-Firm Tofu

1.5 tsp Olive Oil (7.5g)

2 tbsp Nutritional Yeast (16g)

4 sprigs Fresh Thyme (8g)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Rinse and dice the zucchini, eggplant, red bell pepper, tomato, and onion into uniform bite-sized pieces. Mince the garlic cloves.

  • 3

    In a large bowl, combine the diced vegetables, minced garlic, chickpeas, and cubed extra-firm tofu. Drizzle with olive oil, and season with salt, pepper, and torn fresh thyme leaves.

  • 4

    Toss everything gently until evenly coated. Spread the mixture out on a baking sheet lined with parchment paper.

  • 5

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

  • 6

    Remove from the oven and sprinkle the nutritional yeast over the hot mixture for an extra savory, cheesy flavor boost.

  • 7

    Adjust seasoning with additional salt and pepper if needed, garnish with a few extra thyme sprigs, 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

Enjoy a vibrant, fragrant ratatouille packed with colorful roasted vegetables, tender tofu and hearty chickpeas, uplifted by fresh thyme and a savory sprinkle of nutritional yeast. This dish offers a flavorful blend of textures and herbal accents for a satisfying meal any time of day.

NUTRITION

582kcal
Protein
38.3g
Fat
20.9g
Carbs
66.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 small Eggplant (120g)

1 medium Red Bell Pepper (119g)

1 large Tomato (182g)

1 small Onion (70g)

2 cloves Garlic (6g)

1/2 cup Chickpeas (125g)

200g Extra-Firm Tofu

1.5 tsp Olive Oil (7.5g)

2 tbsp Nutritional Yeast (16g)

4 sprigs Fresh Thyme (8g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Rinse and dice the zucchini, eggplant, red bell pepper, tomato, and onion into uniform bite-sized pieces. Mince the garlic cloves.

  • 3

    In a large bowl, combine the diced vegetables, minced garlic, chickpeas, and cubed extra-firm tofu. Drizzle with olive oil, and season with salt, pepper, and torn fresh thyme leaves.

  • 4

    Toss everything gently until evenly coated. Spread the mixture out on a baking sheet lined with parchment paper.

  • 5

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

  • 6

    Remove from the oven and sprinkle the nutritional yeast over the hot mixture for an extra savory, cheesy flavor boost.

  • 7

    Adjust seasoning with additional salt and pepper if needed, garnish with a few extra thyme sprigs, and serve warm.