Herb-Roasted Vegetable Ratatouille

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

Herb-Roasted Vegetable Ratatouille

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Ratatouille

Savor a vibrant medley of roasted vegetables infused with fresh herbs, creating a rustic yet elegant dish that bursts with flavor. The addition of protein-packed chickpeas and fluffy egg whites makes this ratatouille a satisfying, wholesome option for any meal of the day.

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NUTRITION

550kcal
Protein
31.2g
Fat
12.5g
Carbs
75.7g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (150g)

1 medium Zucchini (150g)

1 medium Tomato (150g)

1 medium Red Bell Pepper (100g)

1/2 small Onion (50g)

0.8 cup Chickpeas (200g)

1/2 tablespoon Extra Virgin Olive Oil (7g)

100g Egg Whites

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PREPARATION

  • 1

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

  • 2

    Dice the eggplant, zucchini, tomato, red bell pepper, and onion into evenly sized pieces.

  • 3

    In a large bowl, toss the chopped vegetables with chickpeas and olive oil. Season with salt, pepper, and your choice of dried herbs such as thyme, rosemary, and basil.

  • 4

    Spread the mixture evenly on a baking sheet lined with parchment paper.

  • 5

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

  • 6

    Meanwhile, gently heat the egg whites in a nonstick skillet over medium heat, cooking until just set (about 3-4 minutes). You can season lightly with salt and pepper.

  • 7

    Plate a serving of the roasted vegetable and chickpea mixture, then top with the cooked egg whites.

  • 8

    Garnish with fresh basil leaves if desired, and serve immediately.

Herb-Roasted Vegetable Ratatouille

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

Herb-Roasted Vegetable Ratatouille

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Ratatouille

Savor a vibrant medley of roasted vegetables infused with fresh herbs, creating a rustic yet elegant dish that bursts with flavor. The addition of protein-packed chickpeas and fluffy egg whites makes this ratatouille a satisfying, wholesome option for any meal of the day.

NUTRITION

550kcal
Protein
31.2g
Fat
12.5g
Carbs
75.7g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (150g)

1 medium Zucchini (150g)

1 medium Tomato (150g)

1 medium Red Bell Pepper (100g)

1/2 small Onion (50g)

0.8 cup Chickpeas (200g)

1/2 tablespoon Extra Virgin Olive Oil (7g)

100g Egg Whites

PREPARATION

  • 1

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

  • 2

    Dice the eggplant, zucchini, tomato, red bell pepper, and onion into evenly sized pieces.

  • 3

    In a large bowl, toss the chopped vegetables with chickpeas and olive oil. Season with salt, pepper, and your choice of dried herbs such as thyme, rosemary, and basil.

  • 4

    Spread the mixture evenly on a baking sheet lined with parchment paper.

  • 5

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

  • 6

    Meanwhile, gently heat the egg whites in a nonstick skillet over medium heat, cooking until just set (about 3-4 minutes). You can season lightly with salt and pepper.

  • 7

    Plate a serving of the roasted vegetable and chickpea mixture, then top with the cooked egg whites.

  • 8

    Garnish with fresh basil leaves if desired, and serve immediately.