Roasted Rainbow Vegetable Medley with Garlic Herb Seasoning

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

Roasted Rainbow Vegetable Medley with Garlic Herb Seasoning

YOUR SOLIN GENERATED RECIPE

Roasted Rainbow Vegetable Medley with Garlic Herb Seasoning

Savor a vibrant medley of roasted red and yellow bell peppers, zucchini, red onion, and broccoli tossed with hearty chickpeas and extra firm tofu, all elevated by a zesty garlic herb seasoning. Each bite offers a wholesome balance of textures and aromatic spices, making this dish a nutritious, colorful centerpiece for any meal.

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NUTRITION

576kcal
Protein
32.3g
Fat
18.3g
Carbs
82.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper (120g)

1 medium Yellow Bell Pepper (120g)

1 medium Zucchini (196g)

1 small Red Onion (70g)

1 cup Broccoli Florets (91g)

1 cup Cooked Chickpeas (164g)

125g Extra Firm Tofu

0.5 tbsp Olive Oil

1 tsp Garlic Powder

0.5 tsp Dried Oregano

0.5 tsp Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash and cut the red and yellow bell peppers into strips, slice the zucchini into rounds, cut the red onion into wedges, and separate the broccoli into florets.

  • 3

    Cut the extra firm tofu into cubes.

  • 4

    In a large bowl, combine the chopped vegetables, tofu, and cooked chickpeas.

  • 5

    Drizzle with olive oil and sprinkle garlic powder, dried oregano, dried thyme, salt, and black pepper over the mixture. Toss gently until everything is evenly coated.

  • 6

    Spread the mixture in a single layer on a baking sheet lined with parchment paper.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even roasting. The vegetables should be tender and lightly charred, and the tofu firm and golden.

  • 8

    Remove from the oven, adjust seasoning if needed, and serve warm as a nutritious and colorful meal.

Roasted Rainbow Vegetable Medley with Garlic Herb Seasoning

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

Roasted Rainbow Vegetable Medley with Garlic Herb Seasoning

YOUR SOLIN GENERATED RECIPE

Roasted Rainbow Vegetable Medley with Garlic Herb Seasoning

Savor a vibrant medley of roasted red and yellow bell peppers, zucchini, red onion, and broccoli tossed with hearty chickpeas and extra firm tofu, all elevated by a zesty garlic herb seasoning. Each bite offers a wholesome balance of textures and aromatic spices, making this dish a nutritious, colorful centerpiece for any meal.

NUTRITION

576kcal
Protein
32.3g
Fat
18.3g
Carbs
82.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper (120g)

1 medium Yellow Bell Pepper (120g)

1 medium Zucchini (196g)

1 small Red Onion (70g)

1 cup Broccoli Florets (91g)

1 cup Cooked Chickpeas (164g)

125g Extra Firm Tofu

0.5 tbsp Olive Oil

1 tsp Garlic Powder

0.5 tsp Dried Oregano

0.5 tsp Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash and cut the red and yellow bell peppers into strips, slice the zucchini into rounds, cut the red onion into wedges, and separate the broccoli into florets.

  • 3

    Cut the extra firm tofu into cubes.

  • 4

    In a large bowl, combine the chopped vegetables, tofu, and cooked chickpeas.

  • 5

    Drizzle with olive oil and sprinkle garlic powder, dried oregano, dried thyme, salt, and black pepper over the mixture. Toss gently until everything is evenly coated.

  • 6

    Spread the mixture in a single layer on a baking sheet lined with parchment paper.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even roasting. The vegetables should be tender and lightly charred, and the tofu firm and golden.

  • 8

    Remove from the oven, adjust seasoning if needed, and serve warm as a nutritious and colorful meal.