Fresh Herb Roasted Vegetable Medley

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

Fresh Herb Roasted Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Fresh Herb Roasted Vegetable Medley

Savor a vibrant medley of roasted seasonal vegetables accented by fresh herbs, perfectly complemented with protein-rich tempeh and chickpeas. This dish offers a delightful harmony of textures and flavors, making it a hearty and satisfying meal for any time of day.

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NUTRITION

624kcal
Protein
42.4g
Fat
23.6g
Carbs
69.8g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/2 cup Chickpeas (drained)

1 medium Zucchini

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 small Red Onion

1 cup Broccoli Florets

2 tbsp Fresh Herbs (Rosemary & Thyme)

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the tempeh into cubes and gently toss with a drizzle of olive oil, salt, and pepper.

  • 3

    Chop the zucchini into thick rounds, slice the red bell pepper into strips, halve the cherry tomatoes, slice the red onion into wedges, and separate the broccoli into bite-sized florets.

  • 4

    In a large bowl, combine all the vegetables, tempeh, and chickpeas. Add fresh rosemary and thyme, then drizzle with olive oil and season with salt and pepper.

  • 5

    Mix gently to ensure all ingredients are evenly coated with the herbs and seasoning.

  • 6

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

  • 7

    Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly charred and the tempeh is golden.

  • 8

    Remove from the oven and serve warm.

Fresh Herb Roasted Vegetable Medley

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

Fresh Herb Roasted Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Fresh Herb Roasted Vegetable Medley

Savor a vibrant medley of roasted seasonal vegetables accented by fresh herbs, perfectly complemented with protein-rich tempeh and chickpeas. This dish offers a delightful harmony of textures and flavors, making it a hearty and satisfying meal for any time of day.

NUTRITION

624kcal
Protein
42.4g
Fat
23.6g
Carbs
69.8g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/2 cup Chickpeas (drained)

1 medium Zucchini

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 small Red Onion

1 cup Broccoli Florets

2 tbsp Fresh Herbs (Rosemary & Thyme)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the tempeh into cubes and gently toss with a drizzle of olive oil, salt, and pepper.

  • 3

    Chop the zucchini into thick rounds, slice the red bell pepper into strips, halve the cherry tomatoes, slice the red onion into wedges, and separate the broccoli into bite-sized florets.

  • 4

    In a large bowl, combine all the vegetables, tempeh, and chickpeas. Add fresh rosemary and thyme, then drizzle with olive oil and season with salt and pepper.

  • 5

    Mix gently to ensure all ingredients are evenly coated with the herbs and seasoning.

  • 6

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

  • 7

    Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly charred and the tempeh is golden.

  • 8

    Remove from the oven and serve warm.