Tender Roasted Summer Vegetable Ratatouille

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

Tender Roasted Summer Vegetable Ratatouille

YOUR SOLIN GENERATED RECIPE

Tender Roasted Summer Vegetable Ratatouille

Savor a vibrant medley of summer vegetables roasted to perfection alongside protein-packed tofu and hearty chickpeas. This rustic and nourishing dish bursts with Mediterranean flavors, offering tender, caramelized veggies mingled with herbs and just a touch of olive oil, making every bite a celebration of summer in every season.

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NUTRITION

553kcal
Protein
33.7g
Fat
22.4g
Carbs
62.0g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1/2 cup Chickpeas (rinsed and drained)

1 medium Zucchini

150g Eggplant

1 medium Red Bell Pepper

1 medium Tomato

1 small Red Onion

2 cloves Garlic

2/3 tbsp Olive Oil

2 tbsp Fresh Herbs (Thyme and Basil)

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture, then cut into 1-inch cubes. Rinse and drain chickpeas if using canned versions.

  • 3

    Chop the zucchini, eggplant, red bell pepper, tomato, and red onion into similarly sized pieces for even roasting. Mince the garlic.

  • 4

    In a large bowl, gently toss the chopped vegetables, tofu, and chickpeas with the olive oil, minced garlic, and chopped fresh herbs. Season lightly with salt and pepper if desired.

  • 5

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

  • 6

    Roast in the preheated oven for 25-30 minutes until the vegetables are tender and slightly caramelized, stirring halfway through to ensure even cooking.

  • 7

    Remove the tray from the oven and allow it to cool slightly before serving. Enjoy as a hearty main dish for breakfast, lunch, or dinner.

Tender Roasted Summer Vegetable Ratatouille

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

Tender Roasted Summer Vegetable Ratatouille

YOUR SOLIN GENERATED RECIPE

Tender Roasted Summer Vegetable Ratatouille

Savor a vibrant medley of summer vegetables roasted to perfection alongside protein-packed tofu and hearty chickpeas. This rustic and nourishing dish bursts with Mediterranean flavors, offering tender, caramelized veggies mingled with herbs and just a touch of olive oil, making every bite a celebration of summer in every season.

NUTRITION

553kcal
Protein
33.7g
Fat
22.4g
Carbs
62.0g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1/2 cup Chickpeas (rinsed and drained)

1 medium Zucchini

150g Eggplant

1 medium Red Bell Pepper

1 medium Tomato

1 small Red Onion

2 cloves Garlic

2/3 tbsp Olive Oil

2 tbsp Fresh Herbs (Thyme and Basil)

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture, then cut into 1-inch cubes. Rinse and drain chickpeas if using canned versions.

  • 3

    Chop the zucchini, eggplant, red bell pepper, tomato, and red onion into similarly sized pieces for even roasting. Mince the garlic.

  • 4

    In a large bowl, gently toss the chopped vegetables, tofu, and chickpeas with the olive oil, minced garlic, and chopped fresh herbs. Season lightly with salt and pepper if desired.

  • 5

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

  • 6

    Roast in the preheated oven for 25-30 minutes until the vegetables are tender and slightly caramelized, stirring halfway through to ensure even cooking.

  • 7

    Remove the tray from the oven and allow it to cool slightly before serving. Enjoy as a hearty main dish for breakfast, lunch, or dinner.