Herb-Roasted Vegetable Ratatouille

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

Herb-Roasted Vegetable Ratatouille

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Ratatouille

Savor the rustic charm of this herb-roasted vegetable ratatouille, where tender eggplant, zucchini, red bell pepper, and tomatoes meld perfectly with garlicky onions, hearty chickpeas, and firm tofu. Finished with a drizzle of olive oil and a sprinkle of fresh basil, this vibrant dish offers a delicious medley of flavors and textures that’s both comforting and nourishing.

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NUTRITION

533kcal
Protein
36.1g
Fat
17.2g
Carbs
74.4g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Eggplant (82g)

1 cup sliced Zucchini (124g)

1 cup sliced Red Bell Pepper (92g)

1 cup diced Tomato (180g)

0.5 cup chopped Onion (80g)

2 cloves minced Garlic (6g)

1.5 cups cooked Chickpeas (246g)

100g cubed Firm Tofu

0.5 tablespoon Olive Oil

2 tablespoon Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a large bowl, combine the diced eggplant, sliced zucchini, red bell pepper, diced tomato, chopped onion, and minced garlic.

  • 3

    Add the cooked chickpeas and cubed tofu to the bowl.

  • 4

    Drizzle with 0.5 tablespoon of olive oil, then sprinkle with your favorite dried herbs such as thyme and rosemary, and season with salt and pepper to taste.

  • 5

    Toss everything gently to ensure an even coating of oil and seasonings.

  • 6

    Spread the mixture out evenly on the baking sheet so that the vegetables roast rather than steam.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through to promote even cooking.

  • 8

    Once the vegetables are tender and lightly caramelized, remove from the oven.

  • 9

    Garnish with fresh basil before serving to add a burst of flavor and color.

Herb-Roasted Vegetable Ratatouille

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

Herb-Roasted Vegetable Ratatouille

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Ratatouille

Savor the rustic charm of this herb-roasted vegetable ratatouille, where tender eggplant, zucchini, red bell pepper, and tomatoes meld perfectly with garlicky onions, hearty chickpeas, and firm tofu. Finished with a drizzle of olive oil and a sprinkle of fresh basil, this vibrant dish offers a delicious medley of flavors and textures that’s both comforting and nourishing.

NUTRITION

533kcal
Protein
36.1g
Fat
17.2g
Carbs
74.4g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Eggplant (82g)

1 cup sliced Zucchini (124g)

1 cup sliced Red Bell Pepper (92g)

1 cup diced Tomato (180g)

0.5 cup chopped Onion (80g)

2 cloves minced Garlic (6g)

1.5 cups cooked Chickpeas (246g)

100g cubed Firm Tofu

0.5 tablespoon Olive Oil

2 tablespoon Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a large bowl, combine the diced eggplant, sliced zucchini, red bell pepper, diced tomato, chopped onion, and minced garlic.

  • 3

    Add the cooked chickpeas and cubed tofu to the bowl.

  • 4

    Drizzle with 0.5 tablespoon of olive oil, then sprinkle with your favorite dried herbs such as thyme and rosemary, and season with salt and pepper to taste.

  • 5

    Toss everything gently to ensure an even coating of oil and seasonings.

  • 6

    Spread the mixture out evenly on the baking sheet so that the vegetables roast rather than steam.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through to promote even cooking.

  • 8

    Once the vegetables are tender and lightly caramelized, remove from the oven.

  • 9

    Garnish with fresh basil before serving to add a burst of flavor and color.