YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Ratatouille
Enjoy a hearty, flavorful medley of oven-roasted vegetables combined with protein-packed tofu and chickpeas. This dish offers a satisfying balance of tender eggplant, zucchini, colorful bell peppers, and juicy tomatoes, enhanced by aromatic garlic and herbs. The addition of tofu and chickpeas ensures a robust protein intake, making this ratatouille a comforting, nutritious meal suitable for any time of the day.
INGREDIENTS
200g firm tofu
0.5 cup canned chickpeas (rinsed)
1 cup cubed eggplant
1 cup sliced zucchini
1 medium red bell pepper
1 small red onion
1 cup cherry tomatoes
1 tbsp olive oil
2 garlic cloves
2 tbsp chopped fresh basil
1 tsp dried Herbes de Provence
Salt and black pepper to taste
PREPARATION
Preheat your oven to 425°F.
Cut the eggplant, zucchini, red bell pepper, and red onion into uniform pieces. Halve the cherry tomatoes and mince the garlic.
In a large mixing bowl, combine the chopped vegetables with olive oil, minced garlic, dried Herbes de Provence, salt, and pepper. Toss well to evenly coat.
Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes until the vegetables are tender and slightly caramelized, stirring halfway through.
While the vegetables roast, drain and press the tofu to remove excess moisture, then cut into cubes. Rinse the chickpeas if not already done.
In a medium skillet over medium heat, lightly sauté the tofu cubes for about 5-7 minutes until they start to brown on the edges. Season lightly with salt and pepper.
Combine the roasted vegetables, sautéed tofu, and chickpeas in a serving bowl. Gently toss with chopped fresh basil.
Serve warm and enjoy your protein-packed, nutrient-dense roasted vegetable ratatouille.