Herb-Roasted Eggplant, Zucchini, and Bell Peppers with Tomatoes

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

Herb-Roasted Eggplant, Zucchini, and Bell Peppers with Tomatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Eggplant, Zucchini, and Bell Peppers with Tomatoes

Savor the vibrant flavors of roasted eggplant, zucchini, bell peppers, and juicy tomatoes complemented by protein-packed tofu and hearty chickpeas. This dish is beautifully enhanced with aromatic garlic, fresh basil, and thyme, offering a wholesome meal that is both nourishing and bursting with seasonal charm.

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NUTRITION

524kcal
Protein
32g
Fat
22.3g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

250g Extra-Firm Tofu

1/2 cup Chickpeas

1 medium Eggplant

1 medium Zucchini

1 medium Bell Pepper

1 large Tomato

1/2 tbsp Olive Oil

2 cloves Garlic

2 tbsp Fresh Basil

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Drain and pat the tofu dry, then cut it into 1-inch cubes. Rinse the chickpeas and pat them dry.

  • 3

    Dice the eggplant, zucchini, bell pepper, and tomato into uniform pieces for even roasting.

  • 4

    In a large bowl, combine the tofu, chickpeas, eggplant, zucchini, and bell pepper. Add minced garlic, fresh basil, thyme, salt, and pepper.

  • 5

    Drizzle with 1/2 tablespoon olive oil and toss everything gently until evenly coated.

  • 6

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

  • 7

    Roast in the preheated oven for about 25-30 minutes, stirring once halfway through. The vegetables should be tender and lightly caramelized, and the tofu golden.

  • 8

    In the last 5 minutes of roasting, add the diced tomato to keep its texture intact.

  • 9

    Remove from the oven, taste, and adjust seasonings if needed before serving.

Herb-Roasted Eggplant, Zucchini, and Bell Peppers with Tomatoes

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

Herb-Roasted Eggplant, Zucchini, and Bell Peppers with Tomatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Eggplant, Zucchini, and Bell Peppers with Tomatoes

Savor the vibrant flavors of roasted eggplant, zucchini, bell peppers, and juicy tomatoes complemented by protein-packed tofu and hearty chickpeas. This dish is beautifully enhanced with aromatic garlic, fresh basil, and thyme, offering a wholesome meal that is both nourishing and bursting with seasonal charm.

NUTRITION

524kcal
Protein
32g
Fat
22.3g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

250g Extra-Firm Tofu

1/2 cup Chickpeas

1 medium Eggplant

1 medium Zucchini

1 medium Bell Pepper

1 large Tomato

1/2 tbsp Olive Oil

2 cloves Garlic

2 tbsp Fresh Basil

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Drain and pat the tofu dry, then cut it into 1-inch cubes. Rinse the chickpeas and pat them dry.

  • 3

    Dice the eggplant, zucchini, bell pepper, and tomato into uniform pieces for even roasting.

  • 4

    In a large bowl, combine the tofu, chickpeas, eggplant, zucchini, and bell pepper. Add minced garlic, fresh basil, thyme, salt, and pepper.

  • 5

    Drizzle with 1/2 tablespoon olive oil and toss everything gently until evenly coated.

  • 6

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

  • 7

    Roast in the preheated oven for about 25-30 minutes, stirring once halfway through. The vegetables should be tender and lightly caramelized, and the tofu golden.

  • 8

    In the last 5 minutes of roasting, add the diced tomato to keep its texture intact.

  • 9

    Remove from the oven, taste, and adjust seasonings if needed before serving.