Herb-Roasted Vegetable Flatbread

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

Herb-Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Flatbread

Enjoy a savory fusion of roasted vegetables, marinated tofu, and chickpeas atop a crispy whole wheat flatbread, finished with a sprinkle of tangy feta and fresh herbs. This dish offers an irresistible medley of textures and flavors perfect for a wholesome meal any time of day.

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NUTRITION

617kcal
Protein
31.3g
Fat
26.0g
Carbs
64.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

1 cup Mixed Roasted Vegetables (150g)

1/3 cup Chickpeas (55g)

3/4 cup Extra-Firm Tofu (95g)

1/4 cup Crumbled Feta Cheese (38g)

2 Tbsp Fresh Herbs (6g combined)

1 tsp Olive Oil (4.5g)

1 Garlic Clove (3g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss chopped bell pepper, zucchini, red onion, and eggplant with olive oil, minced garlic, salt, pepper, and fresh herbs. Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables are roasting, press the extra-firm tofu to remove excess water and cut it into small cubes. Optionally, marinate the tofu cubes with a pinch of salt, pepper, and additional herbs for 10 minutes.

  • 4

    In a skillet over medium heat, lightly sauté the tofu cubes until they are golden on all sides. This should take about 5-7 minutes.

  • 5

    Warm the whole wheat flatbread in the oven or on a dry skillet for a minute to make it pliable.

  • 6

    Layer the roasted vegetables, sautéed tofu, and chickpeas evenly on the flatbread. Sprinkle crumbled feta cheese and extra fresh herbs on top.

  • 7

    Fold or roll the flatbread as desired, and serve immediately for a warm, flavorful meal.

Herb-Roasted Vegetable Flatbread

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

Herb-Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Flatbread

Enjoy a savory fusion of roasted vegetables, marinated tofu, and chickpeas atop a crispy whole wheat flatbread, finished with a sprinkle of tangy feta and fresh herbs. This dish offers an irresistible medley of textures and flavors perfect for a wholesome meal any time of day.

NUTRITION

617kcal
Protein
31.3g
Fat
26.0g
Carbs
64.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

1 cup Mixed Roasted Vegetables (150g)

1/3 cup Chickpeas (55g)

3/4 cup Extra-Firm Tofu (95g)

1/4 cup Crumbled Feta Cheese (38g)

2 Tbsp Fresh Herbs (6g combined)

1 tsp Olive Oil (4.5g)

1 Garlic Clove (3g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss chopped bell pepper, zucchini, red onion, and eggplant with olive oil, minced garlic, salt, pepper, and fresh herbs. Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables are roasting, press the extra-firm tofu to remove excess water and cut it into small cubes. Optionally, marinate the tofu cubes with a pinch of salt, pepper, and additional herbs for 10 minutes.

  • 4

    In a skillet over medium heat, lightly sauté the tofu cubes until they are golden on all sides. This should take about 5-7 minutes.

  • 5

    Warm the whole wheat flatbread in the oven or on a dry skillet for a minute to make it pliable.

  • 6

    Layer the roasted vegetables, sautéed tofu, and chickpeas evenly on the flatbread. Sprinkle crumbled feta cheese and extra fresh herbs on top.

  • 7

    Fold or roll the flatbread as desired, and serve immediately for a warm, flavorful meal.