Herb-Roasted Vegetable Ratatouille with Tempeh & Chickpeas

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

Herb-Roasted Vegetable Ratatouille with Tempeh & Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Ratatouille with Tempeh & Chickpeas

A satisfying twist on classic ratatouille, featuring a colorful medley of eggplant, zucchini, red bell pepper, and cherry tomatoes roasted to perfection with fresh herbs. The dish is elevated by protein-packed tempeh and hearty chickpeas, making it a balanced, flavorful meal perfect for breakfast, lunch, or dinner.

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NUTRITION

686kcal
Protein
39.7g
Fat
23.2g
Carbs
88.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cubed Eggplant

1 cup sliced Zucchini

1 cup diced Red Bell Pepper

1 cup halved Cherry Tomatoes

1/2 cup chopped Yellow Onion

2 cloves Garlic

100g Tempeh

1 cup Chickpeas

1/2 tbsp Olive Oil

1 tsp Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a large bowl, combine eggplant, zucchini, red bell pepper, cherry tomatoes, chopped onion, and minced garlic.

  • 3

    Drizzle with olive oil, sprinkle mixed herbs, salt, and pepper, then toss well to ensure even coating.

  • 4

    Spread the vegetables out on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.

  • 5

    While the vegetables roast, cut the tempeh into cubes and lightly sauté in a non-stick pan over medium heat for 5-7 minutes until golden. You may season lightly with salt and pepper.

  • 6

    After the vegetables are roasted, gently fold in the tempeh and chickpeas. Warm through in the oven for an additional 5 minutes if desired.

  • 7

    Serve warm and enjoy this hearty, protein-rich ratatouille.

Herb-Roasted Vegetable Ratatouille with Tempeh & Chickpeas

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

Herb-Roasted Vegetable Ratatouille with Tempeh & Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Ratatouille with Tempeh & Chickpeas

A satisfying twist on classic ratatouille, featuring a colorful medley of eggplant, zucchini, red bell pepper, and cherry tomatoes roasted to perfection with fresh herbs. The dish is elevated by protein-packed tempeh and hearty chickpeas, making it a balanced, flavorful meal perfect for breakfast, lunch, or dinner.

NUTRITION

686kcal
Protein
39.7g
Fat
23.2g
Carbs
88.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cubed Eggplant

1 cup sliced Zucchini

1 cup diced Red Bell Pepper

1 cup halved Cherry Tomatoes

1/2 cup chopped Yellow Onion

2 cloves Garlic

100g Tempeh

1 cup Chickpeas

1/2 tbsp Olive Oil

1 tsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a large bowl, combine eggplant, zucchini, red bell pepper, cherry tomatoes, chopped onion, and minced garlic.

  • 3

    Drizzle with olive oil, sprinkle mixed herbs, salt, and pepper, then toss well to ensure even coating.

  • 4

    Spread the vegetables out on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.

  • 5

    While the vegetables roast, cut the tempeh into cubes and lightly sauté in a non-stick pan over medium heat for 5-7 minutes until golden. You may season lightly with salt and pepper.

  • 6

    After the vegetables are roasted, gently fold in the tempeh and chickpeas. Warm through in the oven for an additional 5 minutes if desired.

  • 7

    Serve warm and enjoy this hearty, protein-rich ratatouille.