YOUR SOLIN GENERATED RECIPE
Roasted Rainbow Vegetable Medley with Garlic Herb Seasoning
A vibrant medley of roasted rainbow vegetables tossed with hearty chickpeas, firm tofu, and a sprinkle of crumbled feta, all finished with a fragrant garlic herb seasoning and a light drizzle of olive oil. This dish offers a satisfying balance of textures and flavors – from the earthy chickpeas to the creamy tofu and tangy feta – making it an ideal choice for a nutritious breakfast, lunch, or dinner.
INGREDIENTS
0.75 cup roasted Chickpeas (~130g)
0.75 cup Firm Tofu (~150g)
0.25 cup Crumbled Feta Cheese (~38g)
2 cups Mixed Rainbow Vegetables (~200g)
0.5 tablespoon Olive Oil (~7g)
1 Garlic Clove
1 teaspoon Dried Oregano and Thyme
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, combine the mixed rainbow vegetables with the olive oil, crushed garlic, dried oregano, thyme, salt, and pepper. Toss until evenly coated.
Spread the vegetables on the prepared baking sheet and roast in the preheated oven for 20-25 minutes, stirring halfway through for even cooking.
While the vegetables roast, drain and rinse the chickpeas if using canned, and pat the tofu dry. Cut the tofu into bite-sized cubes.
In a separate baking pan, combine the tofu and chickpeas, lightly tossing with a pinch of salt and a drizzle of olive oil. Roast them in the oven for about 15-20 minutes until golden and slightly crisp.
Once done, gently mix the roasted vegetables, tofu, and chickpeas in a serving bowl.
Sprinkle crumbled feta cheese over the top and serve immediately, enjoying the blend of textures and fragrant herb flavors.