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 eggplant, zucchini, red bell pepper, tomato, and onion, elevated by the heartiness of chickpeas and firm tofu. This colorful dish is finished with garlic and a hint of thyme and basil for a perfect balance of rustic comfort and fresh, herbaceous flavor.

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NUTRITION

549kcal
Protein
34.7g
Fat
19.6g
Carbs
60.7g

SERVINGS

1 serving

INGREDIENTS

1 cup diced eggplant

1 medium zucchini, sliced

1 medium red bell pepper, chopped

1 cup chopped tomato

1/2 medium yellow onion, sliced

2 cloves garlic, minced

1/2 cup cooked chickpeas

250g firm tofu

1/2 tablespoon olive oil

Fresh thyme and basil (to taste)

Salt and pepper (to taste)

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PREPARATION

  • 1

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

  • 2

    On a large baking tray, combine diced eggplant, sliced zucchini, chopped red bell pepper, chopped tomato, and sliced onion.

  • 3

    Add minced garlic, a drizzle of olive oil, and season with salt, pepper, thyme, and basil. Toss the vegetables until evenly coated.

  • 4

    Roast the vegetables in the oven for about 25-30 minutes, stirring halfway through to ensure even cooking.

  • 5

    While the vegetables roast, press and cube the tofu. In a non-stick skillet over medium heat, lightly sear the tofu cubes until golden on all sides.

  • 6

    Once the vegetables are tender and slightly charred at the edges, remove them from the oven. Gently fold in the roasted vegetables with the sautéed tofu and cooked chickpeas.

  • 7

    Allow the flavors to meld together for a few minutes over low heat on the stovetop, then serve warm. Enjoy your wholesome and protein-balanced ratatouille!

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 eggplant, zucchini, red bell pepper, tomato, and onion, elevated by the heartiness of chickpeas and firm tofu. This colorful dish is finished with garlic and a hint of thyme and basil for a perfect balance of rustic comfort and fresh, herbaceous flavor.

NUTRITION

549kcal
Protein
34.7g
Fat
19.6g
Carbs
60.7g

SERVINGS

1 serving

INGREDIENTS

1 cup diced eggplant

1 medium zucchini, sliced

1 medium red bell pepper, chopped

1 cup chopped tomato

1/2 medium yellow onion, sliced

2 cloves garlic, minced

1/2 cup cooked chickpeas

250g firm tofu

1/2 tablespoon olive oil

Fresh thyme and basil (to taste)

Salt and pepper (to taste)

PREPARATION

  • 1

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

  • 2

    On a large baking tray, combine diced eggplant, sliced zucchini, chopped red bell pepper, chopped tomato, and sliced onion.

  • 3

    Add minced garlic, a drizzle of olive oil, and season with salt, pepper, thyme, and basil. Toss the vegetables until evenly coated.

  • 4

    Roast the vegetables in the oven for about 25-30 minutes, stirring halfway through to ensure even cooking.

  • 5

    While the vegetables roast, press and cube the tofu. In a non-stick skillet over medium heat, lightly sear the tofu cubes until golden on all sides.

  • 6

    Once the vegetables are tender and slightly charred at the edges, remove them from the oven. Gently fold in the roasted vegetables with the sautéed tofu and cooked chickpeas.

  • 7

    Allow the flavors to meld together for a few minutes over low heat on the stovetop, then serve warm. Enjoy your wholesome and protein-balanced ratatouille!