Roasted Vegetable Ratatouille

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

Roasted Vegetable Ratatouille

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Ratatouille

A vibrant medley of oven-roasted vegetables combined with protein-rich chickpeas and tofu creates a satisfying twist on a classic ratatouille. The dish features tender zucchini, eggplant, and red bell pepper mingled with juicy tomatoes and aromatic garlic and herbs, roasted to bring out their natural sweetness. Lightly drizzled with olive oil and finished with fresh basil and thyme, this dish is not only a feast for the eyes but also perfect for fueling your day.

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NUTRITION

573kcal
Protein
32.9g
Fat
20.9g
Carbs
70.6g

SERVINGS

1 serving

INGREDIENTS

1 cup sliced Zucchini (124g)

1 cup diced Eggplant (99g)

1 medium Red Bell Pepper (119g)

1 medium Tomato (123g)

1 small Onion (70g)

3 cloves Garlic (9g)

0.75 cup cooked Chickpeas (123g)

200g Firm Tofu

0.5 tablespoon Olive Oil (7g)

2 tablespoons Fresh Basil, chopped

1 teaspoon Fresh Thyme, chopped

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare all vegetables by slicing the zucchini, dicing the eggplant, and cutting the red bell pepper, tomato, and onion into bite-sized pieces. Mince the garlic.

  • 3

    Place the zucchini, eggplant, red bell pepper, tomato, and onion in a large bowl. Add the minced garlic along with chopped fresh basil and thyme. Drizzle with 0.5 tablespoon olive oil, and season with salt and pepper. Toss gently to coat evenly.

  • 4

    Spread the vegetable mixture on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, stirring halfway through to ensure even cooking.

  • 5

    While the vegetables are roasting, drain and rinse the chickpeas if using canned. Cut the firm tofu into 1-inch cubes.

  • 6

    Once the vegetables are roasted and tender, transfer them to a serving dish. Gently fold in the chickpeas and tofu cubes. The residual heat will warm the additions without overcooking them.

  • 7

    Taste and adjust the seasoning with additional salt, pepper, or herbs as desired. Serve warm and enjoy your protein-packed twist on a classic ratatouille!

Roasted Vegetable Ratatouille

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

Roasted Vegetable Ratatouille

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Ratatouille

A vibrant medley of oven-roasted vegetables combined with protein-rich chickpeas and tofu creates a satisfying twist on a classic ratatouille. The dish features tender zucchini, eggplant, and red bell pepper mingled with juicy tomatoes and aromatic garlic and herbs, roasted to bring out their natural sweetness. Lightly drizzled with olive oil and finished with fresh basil and thyme, this dish is not only a feast for the eyes but also perfect for fueling your day.

NUTRITION

573kcal
Protein
32.9g
Fat
20.9g
Carbs
70.6g

SERVINGS

1 serving

INGREDIENTS

1 cup sliced Zucchini (124g)

1 cup diced Eggplant (99g)

1 medium Red Bell Pepper (119g)

1 medium Tomato (123g)

1 small Onion (70g)

3 cloves Garlic (9g)

0.75 cup cooked Chickpeas (123g)

200g Firm Tofu

0.5 tablespoon Olive Oil (7g)

2 tablespoons Fresh Basil, chopped

1 teaspoon Fresh Thyme, chopped

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare all vegetables by slicing the zucchini, dicing the eggplant, and cutting the red bell pepper, tomato, and onion into bite-sized pieces. Mince the garlic.

  • 3

    Place the zucchini, eggplant, red bell pepper, tomato, and onion in a large bowl. Add the minced garlic along with chopped fresh basil and thyme. Drizzle with 0.5 tablespoon olive oil, and season with salt and pepper. Toss gently to coat evenly.

  • 4

    Spread the vegetable mixture on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, stirring halfway through to ensure even cooking.

  • 5

    While the vegetables are roasting, drain and rinse the chickpeas if using canned. Cut the firm tofu into 1-inch cubes.

  • 6

    Once the vegetables are roasted and tender, transfer them to a serving dish. Gently fold in the chickpeas and tofu cubes. The residual heat will warm the additions without overcooking them.

  • 7

    Taste and adjust the seasoning with additional salt, pepper, or herbs as desired. Serve warm and enjoy your protein-packed twist on a classic ratatouille!