Roasted Vegetable Ratatouille

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

Roasted Vegetable Ratatouille

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Ratatouille

Savor the vibrant medley of tender roasted eggplant, zucchini, red bell pepper, and tomatoes, perfectly accented by hearty cannellini beans and protein-rich tofu. This dish is lightly drizzled with olive oil and infused with garlic and fresh herbs for a rustic, savory experience that's both nourishing and flavorful.

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NUTRITION

427kcal
Protein
31.4g
Fat
14g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

100g Eggplant

100g Zucchini

100g Red Bell Pepper

100g Tomatoes

1/2 cup Cannellini Beans (125g)

250g Firm Tofu

1 tsp Olive Oil

1 clove Garlic

2 tbsp Fresh Herbs (Basil & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Dice the eggplant, zucchini, red bell pepper, and tomatoes into uniform pieces. Mince the garlic and roughly chop the fresh herbs.

  • 3

    In a large bowl, gently toss the chopped vegetables with olive oil, garlic, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 5

    While vegetables are roasting, drain and rinse the cannellini beans. Cut the firm tofu into 1-inch cubes.

  • 6

    In a separate pan, lightly sauté the tofu over medium heat for 5-7 minutes until its edges begin to brown, seasoning with a little salt and pepper.

  • 7

    Once the vegetables are roasted, gently fold in the tofu and cannellini beans along with the fresh herbs. Mix together to combine the flavors.

  • 8

    Adjust seasoning as needed and serve warm. Enjoy your nutrient-packed Roasted Vegetable Ratatouille!

Roasted Vegetable Ratatouille

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

Roasted Vegetable Ratatouille

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Ratatouille

Savor the vibrant medley of tender roasted eggplant, zucchini, red bell pepper, and tomatoes, perfectly accented by hearty cannellini beans and protein-rich tofu. This dish is lightly drizzled with olive oil and infused with garlic and fresh herbs for a rustic, savory experience that's both nourishing and flavorful.

NUTRITION

427kcal
Protein
31.4g
Fat
14g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

100g Eggplant

100g Zucchini

100g Red Bell Pepper

100g Tomatoes

1/2 cup Cannellini Beans (125g)

250g Firm Tofu

1 tsp Olive Oil

1 clove Garlic

2 tbsp Fresh Herbs (Basil & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Dice the eggplant, zucchini, red bell pepper, and tomatoes into uniform pieces. Mince the garlic and roughly chop the fresh herbs.

  • 3

    In a large bowl, gently toss the chopped vegetables with olive oil, garlic, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 5

    While vegetables are roasting, drain and rinse the cannellini beans. Cut the firm tofu into 1-inch cubes.

  • 6

    In a separate pan, lightly sauté the tofu over medium heat for 5-7 minutes until its edges begin to brown, seasoning with a little salt and pepper.

  • 7

    Once the vegetables are roasted, gently fold in the tofu and cannellini beans along with the fresh herbs. Mix together to combine the flavors.

  • 8

    Adjust seasoning as needed and serve warm. Enjoy your nutrient-packed Roasted Vegetable Ratatouille!