Tender Roasted Summer Vegetables with Fresh Herbs

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

Tender Roasted Summer Vegetables with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Tender Roasted Summer Vegetables with Fresh Herbs

Enjoy a vibrant medley of summer vegetables roasted to perfection and enhanced with a sprinkle of fresh herbs. This dish is crowned with protein-packed chickpeas and firm tofu, all lightly tossed in olive oil with a touch of lemon to elevate the natural flavors. A delightful and colorful meal that is as nourishing as it is flavorful.

Try 7 days free, then $12.99 / mo.

NUTRITION

551kcal
Protein
35.1g
Fat
16.8g
Carbs
75.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1 cup Cherry Tomatoes (150g)

1/2 medium Red Onion (55g)

1 cup Chickpeas (164g, drained)

150g Firm Tofu

1 teaspoon Olive Oil

2 tablespoons Fresh Herbs (Basil & Parsley)

1 teaspoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Chop the zucchini, red bell pepper, cherry tomatoes, and red onion into bite-sized pieces.

  • 3

    Drain and rinse the chickpeas. Pat them dry with a paper towel.

  • 4

    Cut the firm tofu into 1-inch cubes.

  • 5

    In a large bowl, toss the chopped vegetables, chickpeas, and tofu with olive oil, salt, and pepper to taste.

  • 6

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

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and starting to caramelize.

  • 8

    Once roasted, transfer to a serving bowl and drizzle with lemon juice.

  • 9

    Garnish generously with fresh basil and parsley before serving.

Tender Roasted Summer Vegetables with Fresh Herbs

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

Tender Roasted Summer Vegetables with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Tender Roasted Summer Vegetables with Fresh Herbs

Enjoy a vibrant medley of summer vegetables roasted to perfection and enhanced with a sprinkle of fresh herbs. This dish is crowned with protein-packed chickpeas and firm tofu, all lightly tossed in olive oil with a touch of lemon to elevate the natural flavors. A delightful and colorful meal that is as nourishing as it is flavorful.

NUTRITION

551kcal
Protein
35.1g
Fat
16.8g
Carbs
75.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1 cup Cherry Tomatoes (150g)

1/2 medium Red Onion (55g)

1 cup Chickpeas (164g, drained)

150g Firm Tofu

1 teaspoon Olive Oil

2 tablespoons Fresh Herbs (Basil & Parsley)

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Chop the zucchini, red bell pepper, cherry tomatoes, and red onion into bite-sized pieces.

  • 3

    Drain and rinse the chickpeas. Pat them dry with a paper towel.

  • 4

    Cut the firm tofu into 1-inch cubes.

  • 5

    In a large bowl, toss the chopped vegetables, chickpeas, and tofu with olive oil, salt, and pepper to taste.

  • 6

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

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and starting to caramelize.

  • 8

    Once roasted, transfer to a serving bowl and drizzle with lemon juice.

  • 9

    Garnish generously with fresh basil and parsley before serving.