Roasted Rainbow Veggie Medley with Zucchini and Carrots

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

Roasted Rainbow Veggie Medley with Zucchini and Carrots

YOUR SOLIN GENERATED RECIPE

Roasted Rainbow Veggie Medley with Zucchini and Carrots

Enjoy a vibrant medley of roasted veggies bursting with color and flavor! This dish features a mix of zucchini, carrots, bell peppers, and red onions, complemented by protein-packed chickpeas and tofu. A light drizzle of olive oil and a sprinkle of nutritional yeast enhance the natural sweetness and savory notes for a wholesome, satisfying meal.

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NUTRITION

565kcal
Protein
32.7g
Fat
17.6g
Carbs
80g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

2 medium Carrots (122g)

1 large Red Bell Pepper (164g)

1 large Yellow Bell Pepper (164g)

1 medium Red Onion (110g)

1/2 cup Chickpeas, drained (82g)

200g Firm Tofu

1/4 tbsp Olive Oil

1 tbsp Nutritional Yeast

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and chop the zucchini, carrots, red bell pepper, yellow bell pepper, and red onion into bite-sized pieces.

  • 3

    In a large bowl, combine the chopped vegetables with drained chickpeas. Drizzle with olive oil and season with salt and pepper to taste.

  • 4

    Spread the vegetable and chickpea mixture evenly on a baking sheet.

  • 5

    Roast in the preheated oven for 20 minutes.

  • 6

    While the vegetables roast, press the tofu to remove excess moisture and then cut it into cubes.

  • 7

    After 20 minutes, remove the baking sheet and gently fold in the tofu cubes. Return to the oven and roast for an additional 10 minutes until the tofu is lightly golden.

  • 8

    Once roasted, transfer the medley to a serving dish and sprinkle with nutritional yeast. Toss lightly to combine all flavors.

  • 9

    Serve warm and enjoy your nutrient-packed, colorful roasted veggie medley!

Roasted Rainbow Veggie Medley with Zucchini and Carrots

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

Roasted Rainbow Veggie Medley with Zucchini and Carrots

YOUR SOLIN GENERATED RECIPE

Roasted Rainbow Veggie Medley with Zucchini and Carrots

Enjoy a vibrant medley of roasted veggies bursting with color and flavor! This dish features a mix of zucchini, carrots, bell peppers, and red onions, complemented by protein-packed chickpeas and tofu. A light drizzle of olive oil and a sprinkle of nutritional yeast enhance the natural sweetness and savory notes for a wholesome, satisfying meal.

NUTRITION

565kcal
Protein
32.7g
Fat
17.6g
Carbs
80g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

2 medium Carrots (122g)

1 large Red Bell Pepper (164g)

1 large Yellow Bell Pepper (164g)

1 medium Red Onion (110g)

1/2 cup Chickpeas, drained (82g)

200g Firm Tofu

1/4 tbsp Olive Oil

1 tbsp Nutritional Yeast

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and chop the zucchini, carrots, red bell pepper, yellow bell pepper, and red onion into bite-sized pieces.

  • 3

    In a large bowl, combine the chopped vegetables with drained chickpeas. Drizzle with olive oil and season with salt and pepper to taste.

  • 4

    Spread the vegetable and chickpea mixture evenly on a baking sheet.

  • 5

    Roast in the preheated oven for 20 minutes.

  • 6

    While the vegetables roast, press the tofu to remove excess moisture and then cut it into cubes.

  • 7

    After 20 minutes, remove the baking sheet and gently fold in the tofu cubes. Return to the oven and roast for an additional 10 minutes until the tofu is lightly golden.

  • 8

    Once roasted, transfer the medley to a serving dish and sprinkle with nutritional yeast. Toss lightly to combine all flavors.

  • 9

    Serve warm and enjoy your nutrient-packed, colorful roasted veggie medley!