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

Savor a warm, hearty medley of oven-roasted vegetables blended with tender tofu and chickpeas, accented by fresh thyme and a hint of hemp seeds. This vibrant dish melds textures and flavors for a meal that's both wholesome and satisfying.

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NUTRITION

540kcal
Protein
33.8g
Fat
22.8g
Carbs
63.7g

SERVINGS

1 serving

INGREDIENTS

1 small Eggplant (100g)

1 small Zucchini (118g)

1 medium Red Bell Pepper (119g)

2 medium Tomatoes (246g)

1 small Yellow Onion (70g)

2 cloves Garlic

0.5 tbsp Olive Oil

250g Firm Tofu

0.5 cup Chickpeas (drained)

1 tbsp Fresh Thyme, chopped

1 tbsp Hemp Seeds

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PREPARATION

  • 1

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

  • 2

    Chop the eggplant, zucchini, red bell pepper, tomatoes, and yellow onion into bite-sized pieces. Mince the garlic.

  • 3

    In a large bowl, gently toss the chopped vegetables and garlic with 0.5 tablespoon of olive oil and a pinch of salt, ensuring they are evenly coated.

  • 4

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, stirring halfway through, until they are tender and begin to caramelize.

  • 5

    While the vegetables roast, lightly press the tofu to remove excess moisture and cut it into 1-inch cubes.

  • 6

    After the vegetables have roasted, transfer them to a large pan over medium heat. Add the tofu cubes and 0.5 cup of drained chickpeas.

  • 7

    Sprinkle in the fresh thyme and stir gently, allowing the flavors to meld together over 5 minutes.

  • 8

    Finish the dish by sprinkling 1 tablespoon of hemp seeds on top before serving. Enjoy your warm, nutritious ratatouille!

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

Savor a warm, hearty medley of oven-roasted vegetables blended with tender tofu and chickpeas, accented by fresh thyme and a hint of hemp seeds. This vibrant dish melds textures and flavors for a meal that's both wholesome and satisfying.

NUTRITION

540kcal
Protein
33.8g
Fat
22.8g
Carbs
63.7g

SERVINGS

1 serving

INGREDIENTS

1 small Eggplant (100g)

1 small Zucchini (118g)

1 medium Red Bell Pepper (119g)

2 medium Tomatoes (246g)

1 small Yellow Onion (70g)

2 cloves Garlic

0.5 tbsp Olive Oil

250g Firm Tofu

0.5 cup Chickpeas (drained)

1 tbsp Fresh Thyme, chopped

1 tbsp Hemp Seeds

PREPARATION

  • 1

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

  • 2

    Chop the eggplant, zucchini, red bell pepper, tomatoes, and yellow onion into bite-sized pieces. Mince the garlic.

  • 3

    In a large bowl, gently toss the chopped vegetables and garlic with 0.5 tablespoon of olive oil and a pinch of salt, ensuring they are evenly coated.

  • 4

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, stirring halfway through, until they are tender and begin to caramelize.

  • 5

    While the vegetables roast, lightly press the tofu to remove excess moisture and cut it into 1-inch cubes.

  • 6

    After the vegetables have roasted, transfer them to a large pan over medium heat. Add the tofu cubes and 0.5 cup of drained chickpeas.

  • 7

    Sprinkle in the fresh thyme and stir gently, allowing the flavors to meld together over 5 minutes.

  • 8

    Finish the dish by sprinkling 1 tablespoon of hemp seeds on top before serving. Enjoy your warm, nutritious ratatouille!