Herb-Roasted Vegetable Ratatouille

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

Herb-Roasted Vegetable Ratatouille

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Ratatouille

A vibrant, rustic ratatouille featuring sweet roasted eggplant, zucchini, bell pepper, and tomatoes, enhanced with garlic and fresh herbs. Chickpeas and firm tofu provide a gentle protein boost while the dish is lightly finished with olive oil for a silky, aromatic finish.

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NUTRITION

579kcal
Protein
31.3g
Fat
19.9g
Carbs
72.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (150g)

1 medium Zucchini (150g)

1 medium Red Bell Pepper (120g)

2 medium Tomatoes (240g)

1 small Onion (110g)

3 Garlic Cloves (9g)

1/2 cup Chickpeas, drained (120g)

200g Firm Tofu

2 teaspoons Olive Oil (10g)

Fresh Basil and Thyme (4 sprigs)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the eggplant, zucchini, red bell pepper, tomatoes, and onion into uniform chunks for even roasting.

  • 3

    Mince the garlic cloves and roughly chop the fresh basil and thyme.

  • 4

    In a large bowl, combine the diced vegetables, garlic, chickpeas, and tofu (cut tofu into cubes). Drizzle with olive oil and gently toss to coat.

  • 5

    Season with salt, pepper, and the chopped herbs. Mix well to ensure even flavor distribution.

  • 6

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

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and have a slight caramelized edge.

  • 8

    Serve warm as a hearty breakfast, lunch, or dinner and enjoy the robust flavors of the herb-infused, roasted vegetables.

Herb-Roasted Vegetable Ratatouille

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

Herb-Roasted Vegetable Ratatouille

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Ratatouille

A vibrant, rustic ratatouille featuring sweet roasted eggplant, zucchini, bell pepper, and tomatoes, enhanced with garlic and fresh herbs. Chickpeas and firm tofu provide a gentle protein boost while the dish is lightly finished with olive oil for a silky, aromatic finish.

NUTRITION

579kcal
Protein
31.3g
Fat
19.9g
Carbs
72.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (150g)

1 medium Zucchini (150g)

1 medium Red Bell Pepper (120g)

2 medium Tomatoes (240g)

1 small Onion (110g)

3 Garlic Cloves (9g)

1/2 cup Chickpeas, drained (120g)

200g Firm Tofu

2 teaspoons Olive Oil (10g)

Fresh Basil and Thyme (4 sprigs)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the eggplant, zucchini, red bell pepper, tomatoes, and onion into uniform chunks for even roasting.

  • 3

    Mince the garlic cloves and roughly chop the fresh basil and thyme.

  • 4

    In a large bowl, combine the diced vegetables, garlic, chickpeas, and tofu (cut tofu into cubes). Drizzle with olive oil and gently toss to coat.

  • 5

    Season with salt, pepper, and the chopped herbs. Mix well to ensure even flavor distribution.

  • 6

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

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and have a slight caramelized edge.

  • 8

    Serve warm as a hearty breakfast, lunch, or dinner and enjoy the robust flavors of the herb-infused, roasted vegetables.