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 vibrant mix of roasted zucchini, bell pepper, tomatoes, and a hearty blend of chickpeas and tofu, elevated with the freshness of thyme and spinach. This ratatouille offers a delightful balance of earthy roasted flavors and aromatic herbs, perfect for a wholesome meal any time of day.

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NUTRITION

606kcal
Protein
31g
Fat
24g
Carbs
74.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 cup sliced Bell Pepper (92g)

1 cup diced Tomato (180g)

1 cup cooked Chickpeas (164g)

1/2 medium Onion (55g)

4 ounces Extra Firm Tofu (113g)

1 cup Spinach (30g)

1 tablespoon Olive Oil (14g)

1 tablespoon Fresh Thyme, chopped

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PREPARATION

  • 1

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

  • 2

    Chop the zucchini, bell pepper, tomato, and onion into bite-sized pieces. Rinse the chickpeas if using canned, and pat dry. Cube the extra firm tofu.

  • 3

    In a large bowl, toss the zucchini, bell pepper, tomato, onion, chickpeas, and tofu with olive oil, salt, pepper, and fresh thyme.

  • 4

    Spread the mixture evenly on a baking sheet lined with parchment paper.

  • 5

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

  • 6

    Once the vegetables and tofu are tender and lightly caramelized, remove from the oven and stir in the fresh spinach, allowing the residual heat to wilt the greens.

  • 7

    Serve warm, garnished with additional thyme if desired.

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 vibrant mix of roasted zucchini, bell pepper, tomatoes, and a hearty blend of chickpeas and tofu, elevated with the freshness of thyme and spinach. This ratatouille offers a delightful balance of earthy roasted flavors and aromatic herbs, perfect for a wholesome meal any time of day.

NUTRITION

606kcal
Protein
31g
Fat
24g
Carbs
74.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 cup sliced Bell Pepper (92g)

1 cup diced Tomato (180g)

1 cup cooked Chickpeas (164g)

1/2 medium Onion (55g)

4 ounces Extra Firm Tofu (113g)

1 cup Spinach (30g)

1 tablespoon Olive Oil (14g)

1 tablespoon Fresh Thyme, chopped

PREPARATION

  • 1

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

  • 2

    Chop the zucchini, bell pepper, tomato, and onion into bite-sized pieces. Rinse the chickpeas if using canned, and pat dry. Cube the extra firm tofu.

  • 3

    In a large bowl, toss the zucchini, bell pepper, tomato, onion, chickpeas, and tofu with olive oil, salt, pepper, and fresh thyme.

  • 4

    Spread the mixture evenly on a baking sheet lined with parchment paper.

  • 5

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

  • 6

    Once the vegetables and tofu are tender and lightly caramelized, remove from the oven and stir in the fresh spinach, allowing the residual heat to wilt the greens.

  • 7

    Serve warm, garnished with additional thyme if desired.