YOUR SOLIN GENERATED RECIPE
Herb-Roasted Summer Vegetable Ratatouille
Enjoy a vibrant, nutrient-packed ratatouille bursting with summer flavors. Roasted eggplant, zucchini, bell peppers, and tomato meld with fragrant garlic and fresh basil, then elevated with protein-rich extra-firm tofu and hearty chickpeas. This artful dish brings a colorful and satisfying medley perfect for breakfast, lunch, or dinner.
INGREDIENTS
1 cup diced Eggplant
1 cup diced Zucchini
1 medium Red Bell Pepper
1 medium Yellow Bell Pepper
1 large Tomato
1 small Onion
2 cloves Garlic
2 tsp Olive Oil
8 oz Extra-Firm Tofu
1/2 cup Cooked Chickpeas
1 handful Fresh Basil
PREPARATION
Preheat your oven to 400°F.
Dice the eggplant, zucchini, red and yellow bell peppers, tomato, and onion into uniform pieces.
Peel and mince the garlic.
In a large mixing bowl, combine the diced vegetables and garlic. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
Spread the vegetable mixture on a lined baking sheet. Roast in the preheated oven for 20-25 minutes until the vegetables are tender and starting to brown.
While the vegetables roast, press the extra-firm tofu to remove any excess moisture and cut it into cubes.
In a nonstick skillet over medium heat, lightly sauté the tofu cubes until they are golden on all sides, about 5-7 minutes. Add a pinch of salt if desired.
In a serving bowl, combine the roasted vegetables, sautéed tofu, and cooked chickpeas.
Garnish with fresh basil leaves, and adjust seasoning with salt and pepper to taste before serving.