Sheet Pan Roasted Tender Vegetables with Herbs

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

Sheet Pan Roasted Tender Vegetables with Herbs

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Tender Vegetables with Herbs

Enjoy a vibrant medley of roasted tender vegetables accented by fragrant herbs, enhanced with crispy roasted chickpeas and savory tempeh. This dish delivers a satisfying balance of textures and flavors, featuring slightly caramelized edges and a burst of garden-fresh taste in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

522kcal
Protein
31.8g
Fat
18.8g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted Chickpeas (≈82g)

100g Tempeh

1 medium Red Bell Pepper (≈120g)

1 medium Zucchini (≈196g)

1 small Red Onion (≈70g)

2 medium Carrots (≈122g total)

1 teaspoon Olive Oil

2 tablespoons Fresh Herbs (Rosemary, Thyme)

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the tempeh into 1/2-inch cubes, and chop the red bell pepper, zucchini, red onion, and carrots into uniform bite-sized pieces.

  • 3

    In a large bowl, toss the tempeh and vegetables with olive oil, fresh herbs, salt, and pepper until evenly coated.

  • 4

    Spread the chickpeas, tempeh, and vegetables in a single layer on the prepared sheet pan.

  • 5

    Roast in the preheated oven for 20-25 minutes, stirring once halfway through, until the vegetables are tender and edges begin to caramelize.

  • 6

    Remove from the oven and serve warm, enjoying the mix of crispy chickpeas, savory tempeh, and tender roasted vegetables.

Sheet Pan Roasted Tender Vegetables with Herbs

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

Sheet Pan Roasted Tender Vegetables with Herbs

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Tender Vegetables with Herbs

Enjoy a vibrant medley of roasted tender vegetables accented by fragrant herbs, enhanced with crispy roasted chickpeas and savory tempeh. This dish delivers a satisfying balance of textures and flavors, featuring slightly caramelized edges and a burst of garden-fresh taste in every bite.

NUTRITION

522kcal
Protein
31.8g
Fat
18.8g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted Chickpeas (≈82g)

100g Tempeh

1 medium Red Bell Pepper (≈120g)

1 medium Zucchini (≈196g)

1 small Red Onion (≈70g)

2 medium Carrots (≈122g total)

1 teaspoon Olive Oil

2 tablespoons Fresh Herbs (Rosemary, Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the tempeh into 1/2-inch cubes, and chop the red bell pepper, zucchini, red onion, and carrots into uniform bite-sized pieces.

  • 3

    In a large bowl, toss the tempeh and vegetables with olive oil, fresh herbs, salt, and pepper until evenly coated.

  • 4

    Spread the chickpeas, tempeh, and vegetables in a single layer on the prepared sheet pan.

  • 5

    Roast in the preheated oven for 20-25 minutes, stirring once halfway through, until the vegetables are tender and edges begin to caramelize.

  • 6

    Remove from the oven and serve warm, enjoying the mix of crispy chickpeas, savory tempeh, and tender roasted vegetables.