Roasted Eggplant, Zucchini, and Bell Pepper Medley with Chickpeas and Tofu

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

Roasted Eggplant, Zucchini, and Bell Pepper Medley with Chickpeas and Tofu

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant, Zucchini, and Bell Pepper Medley with Chickpeas and Tofu

A vibrant and hearty medley featuring roasted eggplant, zucchini, and bell peppers combined with protein-packed chickpeas and tofu. Lightly seasoned with garlic, oregano, and a hint of olive oil, this dish bursts with Mediterranean flavors and a satisfying texture, perfect for any meal of the day.

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NUTRITION

512kcal
Protein
31.4g
Fat
16.6g
Carbs
65.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cubed Eggplant (82g)

1 cup sliced Zucchini (124g)

1 cup sliced Bell Pepper (92g)

1 cup cooked Chickpeas (164g)

2/3 cup crumbled Firm Tofu (85g)

1 tsp Olive Oil (4.5g)

1 clove Garlic, minced

1 tsp Dried Oregano

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the eggplant, zucchini, and bell pepper. Add the minced garlic and dried oregano, then drizzle with the olive oil. Season with salt and pepper and toss until evenly coated.

  • 3

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for about 20-25 minutes until tender and slightly charred around the edges, stirring halfway through.

  • 4

    While the vegetables roast, gently crumble the firm tofu and set aside. If desired, pat the tofu dry with paper towels to remove extra moisture.

  • 5

    Once the vegetables are roasted, transfer them to a serving bowl. Stir in the cooked chickpeas and crumbled tofu, mixing gently to combine all flavors.

  • 6

    Taste and adjust the seasoning if necessary before serving warm.

Roasted Eggplant, Zucchini, and Bell Pepper Medley with Chickpeas and Tofu

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

Roasted Eggplant, Zucchini, and Bell Pepper Medley with Chickpeas and Tofu

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant, Zucchini, and Bell Pepper Medley with Chickpeas and Tofu

A vibrant and hearty medley featuring roasted eggplant, zucchini, and bell peppers combined with protein-packed chickpeas and tofu. Lightly seasoned with garlic, oregano, and a hint of olive oil, this dish bursts with Mediterranean flavors and a satisfying texture, perfect for any meal of the day.

NUTRITION

512kcal
Protein
31.4g
Fat
16.6g
Carbs
65.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cubed Eggplant (82g)

1 cup sliced Zucchini (124g)

1 cup sliced Bell Pepper (92g)

1 cup cooked Chickpeas (164g)

2/3 cup crumbled Firm Tofu (85g)

1 tsp Olive Oil (4.5g)

1 clove Garlic, minced

1 tsp Dried Oregano

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the eggplant, zucchini, and bell pepper. Add the minced garlic and dried oregano, then drizzle with the olive oil. Season with salt and pepper and toss until evenly coated.

  • 3

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for about 20-25 minutes until tender and slightly charred around the edges, stirring halfway through.

  • 4

    While the vegetables roast, gently crumble the firm tofu and set aside. If desired, pat the tofu dry with paper towels to remove extra moisture.

  • 5

    Once the vegetables are roasted, transfer them to a serving bowl. Stir in the cooked chickpeas and crumbled tofu, mixing gently to combine all flavors.

  • 6

    Taste and adjust the seasoning if necessary before serving warm.