Roasted Ratatouille Vegetables with Fresh Herbs

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

Roasted Ratatouille Vegetables with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Roasted Ratatouille Vegetables with Fresh Herbs

Savor a vibrant medley of roasted vegetables blended with protein-rich chickpeas, creamy extra firm tofu, and a perfectly poached egg, all enhanced by fresh basil and thyme. This dish harmoniously balances earthy flavors and a burst of herbaceous brightness, making it a satisfying and wholesome meal ideal for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

564kcal
Protein
37.4g
Fat
24.5g
Carbs
56.7g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (~150g)

1 medium Zucchini (~196g)

1 medium Red Bell Pepper (~119g)

1 medium Tomato (~123g)

1/2 cup cooked Chickpeas (~100g)

200g Extra Firm Tofu

1 large Egg

1/2 tablespoon Olive Oil

3 cloves Garlic

6 sprigs Fresh Basil

4 sprigs Fresh Thyme

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Dice the eggplant, zucchini, red bell pepper, and tomato into uniform chunks. Mince the garlic.

  • 3

    In a large bowl, toss the chopped vegetables and minced garlic with 1/2 tablespoon olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the oven for about 25-30 minutes, stirring halfway through, until tender and lightly charred.

  • 5

    While the vegetables roast, cube the tofu and gently pan-sear it in a non-stick skillet over medium heat for 4-5 minutes on each side until golden.

  • 6

    In a small pot, poach the egg by simmering water and gently slipping in the egg for about 3-4 minutes until the whites are set but the yolk remains soft.

  • 7

    Once the vegetables are done, combine them with the seared tofu and gently fold in the 1/2 cup chickpeas.

  • 8

    Finish by garnishing the dish with fresh basil and thyme, and top with the poached egg.

  • 9

    Serve warm and enjoy your nutrient-packed, roasted ratatouille with a protein boost.

Roasted Ratatouille Vegetables with Fresh Herbs

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

Roasted Ratatouille Vegetables with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Roasted Ratatouille Vegetables with Fresh Herbs

Savor a vibrant medley of roasted vegetables blended with protein-rich chickpeas, creamy extra firm tofu, and a perfectly poached egg, all enhanced by fresh basil and thyme. This dish harmoniously balances earthy flavors and a burst of herbaceous brightness, making it a satisfying and wholesome meal ideal for any time of day.

NUTRITION

564kcal
Protein
37.4g
Fat
24.5g
Carbs
56.7g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (~150g)

1 medium Zucchini (~196g)

1 medium Red Bell Pepper (~119g)

1 medium Tomato (~123g)

1/2 cup cooked Chickpeas (~100g)

200g Extra Firm Tofu

1 large Egg

1/2 tablespoon Olive Oil

3 cloves Garlic

6 sprigs Fresh Basil

4 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Dice the eggplant, zucchini, red bell pepper, and tomato into uniform chunks. Mince the garlic.

  • 3

    In a large bowl, toss the chopped vegetables and minced garlic with 1/2 tablespoon olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the oven for about 25-30 minutes, stirring halfway through, until tender and lightly charred.

  • 5

    While the vegetables roast, cube the tofu and gently pan-sear it in a non-stick skillet over medium heat for 4-5 minutes on each side until golden.

  • 6

    In a small pot, poach the egg by simmering water and gently slipping in the egg for about 3-4 minutes until the whites are set but the yolk remains soft.

  • 7

    Once the vegetables are done, combine them with the seared tofu and gently fold in the 1/2 cup chickpeas.

  • 8

    Finish by garnishing the dish with fresh basil and thyme, and top with the poached egg.

  • 9

    Serve warm and enjoy your nutrient-packed, roasted ratatouille with a protein boost.