Roasted Rainbow Vegetable Medley with Garlic Herb Seasoning

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

Roasted Rainbow Vegetable Medley with Garlic Herb Seasoning

YOUR SOLIN GENERATED RECIPE

Roasted Rainbow Vegetable Medley with Garlic Herb Seasoning

Enjoy a vibrant medley of roasted rainbow vegetables bursting with natural sweetness and savory garlic herb notes, enhanced by protein-rich tofu and chickpeas for a filling, balanced meal. This dish features a harmonious blend of colorful bell peppers, zucchini, and red onion, roasted to perfection with a delicate drizzle of olive oil and aromatic herbs. A sprinkle of nutritional yeast and hemp seeds add extra protein and a subtle cheesy flavor, making it a satisfying option for breakfast, lunch, or dinner.

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NUTRITION

554kcal
Protein
31.8g
Fat
24.6g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper (119g)

1 medium Yellow Bell Pepper (119g)

1 small Zucchini (114g)

1 small Red Onion (70g)

3 Garlic Cloves

230g Extra-Firm Tofu

1/3 cup Chickpeas (canned, drained, ~80g)

1/3 tbsp Olive Oil

1 tbsp Nutritional Yeast

1 tsp Additional Nutritional Yeast

1 tbsp Hemp Seeds

1 tsp Garlic Herb Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Prepare the vegetables: core and deseed the red and yellow bell peppers and cut them into chunks. Slice the zucchini into half-moons and cut the red onion into wedges. Peel the garlic cloves.

  • 3

    Press the extra-firm tofu gently and cut it into 1-inch cubes.

  • 4

    In a large bowl, combine the bell peppers, zucchini, red onion, and garlic cloves. Add the cubed tofu and drained chickpeas.

  • 5

    Drizzle with olive oil and toss with garlic herb seasoning, salt, and pepper until everything is evenly coated.

  • 6

    Spread the mixture onto a baking sheet in a single layer. Roast in the oven for 20-25 minutes, stirring halfway, until the vegetables are tender and tofu is lightly golden.

  • 7

    Once roasted, remove from the oven and while still warm, sprinkle nutritional yeast, additional nutritional yeast, and hemp seeds over the medley. Toss gently to combine.

  • 8

    Serve immediately, enjoying the blend of sweet roasted vegetables and protein-packed tofu and chickpeas.

Roasted Rainbow Vegetable Medley with Garlic Herb Seasoning

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

Roasted Rainbow Vegetable Medley with Garlic Herb Seasoning

YOUR SOLIN GENERATED RECIPE

Roasted Rainbow Vegetable Medley with Garlic Herb Seasoning

Enjoy a vibrant medley of roasted rainbow vegetables bursting with natural sweetness and savory garlic herb notes, enhanced by protein-rich tofu and chickpeas for a filling, balanced meal. This dish features a harmonious blend of colorful bell peppers, zucchini, and red onion, roasted to perfection with a delicate drizzle of olive oil and aromatic herbs. A sprinkle of nutritional yeast and hemp seeds add extra protein and a subtle cheesy flavor, making it a satisfying option for breakfast, lunch, or dinner.

NUTRITION

554kcal
Protein
31.8g
Fat
24.6g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper (119g)

1 medium Yellow Bell Pepper (119g)

1 small Zucchini (114g)

1 small Red Onion (70g)

3 Garlic Cloves

230g Extra-Firm Tofu

1/3 cup Chickpeas (canned, drained, ~80g)

1/3 tbsp Olive Oil

1 tbsp Nutritional Yeast

1 tsp Additional Nutritional Yeast

1 tbsp Hemp Seeds

1 tsp Garlic Herb Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Prepare the vegetables: core and deseed the red and yellow bell peppers and cut them into chunks. Slice the zucchini into half-moons and cut the red onion into wedges. Peel the garlic cloves.

  • 3

    Press the extra-firm tofu gently and cut it into 1-inch cubes.

  • 4

    In a large bowl, combine the bell peppers, zucchini, red onion, and garlic cloves. Add the cubed tofu and drained chickpeas.

  • 5

    Drizzle with olive oil and toss with garlic herb seasoning, salt, and pepper until everything is evenly coated.

  • 6

    Spread the mixture onto a baking sheet in a single layer. Roast in the oven for 20-25 minutes, stirring halfway, until the vegetables are tender and tofu is lightly golden.

  • 7

    Once roasted, remove from the oven and while still warm, sprinkle nutritional yeast, additional nutritional yeast, and hemp seeds over the medley. Toss gently to combine.

  • 8

    Serve immediately, enjoying the blend of sweet roasted vegetables and protein-packed tofu and chickpeas.