Herb Roasted Veggie Flatbread

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

Herb Roasted Veggie Flatbread

YOUR SOLIN GENERATED RECIPE

Herb Roasted Veggie Flatbread

Savor a colorful medley of herb-roasted vegetables and marinated tempeh atop a warm whole wheat flatbread. Enhanced with a sprinkling of crumbled feta and a drizzle of olive oil, this recipe offers a delightful blend of textures and a burst of savory herb flavor that's perfect for a wholesome meal any time of day.

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NUTRITION

583kcal
Protein
34.9g
Fat
24.9g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat flatbread (60g)

1 medium red bell pepper, sliced (120g)

1 small zucchini, sliced (118g)

1/4 red onion, sliced (40g)

125g herb marinated tempeh

1 oz crumbled feta cheese (28g)

1 tsp extra virgin olive oil (4.5g)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the red bell pepper, zucchini, and red onion. Toss the veggies with a drizzle of olive oil, your favorite dried herbs (such as oregano, basil, and thyme), salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast for about 20 minutes until they are tender and slightly caramelized.

  • 4

    Meanwhile, cut the tempeh into cubes and toss with additional herbs, salt, and a splash of olive oil. Sauté the tempeh in a non-stick pan over medium heat for about 5-7 minutes until golden on all sides.

  • 5

    Warm the whole wheat flatbread in the oven for the last 3 minutes of veggie roasting.

  • 6

    Assemble the flatbread by layering the roasted vegetables and sautéed tempeh on top. Sprinkle the crumbled feta cheese over the mixture.

  • 7

    Finish with an extra light drizzle of olive oil and a squeeze of fresh lemon if desired, then serve immediately.

Herb Roasted Veggie Flatbread

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

Herb Roasted Veggie Flatbread

YOUR SOLIN GENERATED RECIPE

Herb Roasted Veggie Flatbread

Savor a colorful medley of herb-roasted vegetables and marinated tempeh atop a warm whole wheat flatbread. Enhanced with a sprinkling of crumbled feta and a drizzle of olive oil, this recipe offers a delightful blend of textures and a burst of savory herb flavor that's perfect for a wholesome meal any time of day.

NUTRITION

583kcal
Protein
34.9g
Fat
24.9g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat flatbread (60g)

1 medium red bell pepper, sliced (120g)

1 small zucchini, sliced (118g)

1/4 red onion, sliced (40g)

125g herb marinated tempeh

1 oz crumbled feta cheese (28g)

1 tsp extra virgin olive oil (4.5g)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the red bell pepper, zucchini, and red onion. Toss the veggies with a drizzle of olive oil, your favorite dried herbs (such as oregano, basil, and thyme), salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast for about 20 minutes until they are tender and slightly caramelized.

  • 4

    Meanwhile, cut the tempeh into cubes and toss with additional herbs, salt, and a splash of olive oil. Sauté the tempeh in a non-stick pan over medium heat for about 5-7 minutes until golden on all sides.

  • 5

    Warm the whole wheat flatbread in the oven for the last 3 minutes of veggie roasting.

  • 6

    Assemble the flatbread by layering the roasted vegetables and sautéed tempeh on top. Sprinkle the crumbled feta cheese over the mixture.

  • 7

    Finish with an extra light drizzle of olive oil and a squeeze of fresh lemon if desired, then serve immediately.