Sheet Pan Roasted Vegetables with Lemon-Herb Dressing

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

Sheet Pan Roasted Vegetables with Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Lemon-Herb Dressing

Savor a vibrant medley of roasted vegetables, crispy chickpeas, and golden cubes of marinated firm tofu, all drizzled with a bright, zesty lemon-herb dressing. This colorful, one-pan meal melds smoky roasted flavors with a fresh, tangy finish, making it the perfect balanced dish for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

547kcal
Protein
34.9g
Fat
17.6g
Carbs
68.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

200g Firm Tofu

1 medium Mixed Bell Pepper (approx. 119g)

1 medium Zucchini (approx. 196g)

1 small Red Onion (approx. 70g)

1 tbsp Fresh Lemon Juice

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Herbs (Parsley & Thyme)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Rinse and drain the chickpeas. Pat tofu dry and cut into 1-inch cubes.

  • 3

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Place them on the sheet pan along with the chickpeas and tofu.

  • 4

    Drizzle the vegetables, chickpeas, and tofu with a light coating of olive oil. Season with salt and pepper.

  • 5

    Roast in the oven for 25-30 minutes until the vegetables are tender and slightly charred on the edges, stirring halfway through for even cooking.

  • 6

    While the pan roasts, whisk together the lemon juice, chopped fresh herbs, a pinch of salt, and a small drizzle of olive oil (if desired) to create the lemon-herb dressing.

  • 7

    Once roasted, remove the sheet pan from the oven. Drizzle the lemon-herb dressing over the hot vegetables, chickpeas, and tofu, gently tossing to coat evenly.

  • 8

    Serve warm and enjoy a nourishing, balanced meal!

Sheet Pan Roasted Vegetables with Lemon-Herb Dressing

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

Sheet Pan Roasted Vegetables with Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Lemon-Herb Dressing

Savor a vibrant medley of roasted vegetables, crispy chickpeas, and golden cubes of marinated firm tofu, all drizzled with a bright, zesty lemon-herb dressing. This colorful, one-pan meal melds smoky roasted flavors with a fresh, tangy finish, making it the perfect balanced dish for any time of day.

NUTRITION

547kcal
Protein
34.9g
Fat
17.6g
Carbs
68.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

200g Firm Tofu

1 medium Mixed Bell Pepper (approx. 119g)

1 medium Zucchini (approx. 196g)

1 small Red Onion (approx. 70g)

1 tbsp Fresh Lemon Juice

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Herbs (Parsley & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Rinse and drain the chickpeas. Pat tofu dry and cut into 1-inch cubes.

  • 3

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Place them on the sheet pan along with the chickpeas and tofu.

  • 4

    Drizzle the vegetables, chickpeas, and tofu with a light coating of olive oil. Season with salt and pepper.

  • 5

    Roast in the oven for 25-30 minutes until the vegetables are tender and slightly charred on the edges, stirring halfway through for even cooking.

  • 6

    While the pan roasts, whisk together the lemon juice, chopped fresh herbs, a pinch of salt, and a small drizzle of olive oil (if desired) to create the lemon-herb dressing.

  • 7

    Once roasted, remove the sheet pan from the oven. Drizzle the lemon-herb dressing over the hot vegetables, chickpeas, and tofu, gently tossing to coat evenly.

  • 8

    Serve warm and enjoy a nourishing, balanced meal!