Silky Braised Summer Vegetables with Fresh Herbs

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

Silky Braised Summer Vegetables with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Silky Braised Summer Vegetables with Fresh Herbs

Enjoy a vibrant medley of summer vegetables braised to silky tenderness with a blend of fresh herbs. This dish combines lightly sautéed zucchini, red bell pepper, eggplant, cherry tomatoes, yellow squash, and onion with protein-rich tofu and chickpeas in a delicate olive oil infusion. The result is a harmonious balance of taste and texture—a wholesome, aromatic, and nourishing experience perfect for a fresh dinner.

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NUTRITION

573kcal
Protein
31.4g
Fat
24.3g
Carbs
68.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1/2 medium Eggplant (120g)

1 cup Cherry Tomatoes (150g)

1 medium Yellow Squash (196g)

1 small Onion (70g)

150g Extra-Firm Tofu

1/2 cup Cooked Chickpeas (82g)

1 tablespoon Olive Oil

2 tablespoons Fresh Herbs (Basil & Parsley)

1 clove Garlic

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PREPARATION

  • 1

    Prepare the vegetables by washing all produce thoroughly. Slice the zucchini, red bell pepper, eggplant, yellow squash, and onion into bite-sized pieces. Halve the cherry tomatoes, mince the garlic, and roughly chop the fresh herbs.

  • 2

    Heat the olive oil in a large pan over medium heat. Sauté the minced garlic and chopped onion until fragrant and soft, about 2-3 minutes.

  • 3

    Add the zucchini, red bell pepper, eggplant, yellow squash, and cherry tomatoes to the pan. Stir to coat evenly with olive oil and garlic, and let the vegetables braise for 5-7 minutes until they begin to soften.

  • 4

    Gently fold in the cubed tofu and cooked chickpeas, stirring carefully to maintain the integrity of the tofu. Continue to cook for another 5 minutes, allowing the flavors to meld together.

  • 5

    Season with a pinch of salt and pepper to taste, and finish with the freshly chopped basil and parsley.

  • 6

    Serve warm, enjoying the silky texture of the braised summer vegetables paired perfectly with the hearty tofu and chickpeas.

Silky Braised Summer Vegetables with Fresh Herbs

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

Silky Braised Summer Vegetables with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Silky Braised Summer Vegetables with Fresh Herbs

Enjoy a vibrant medley of summer vegetables braised to silky tenderness with a blend of fresh herbs. This dish combines lightly sautéed zucchini, red bell pepper, eggplant, cherry tomatoes, yellow squash, and onion with protein-rich tofu and chickpeas in a delicate olive oil infusion. The result is a harmonious balance of taste and texture—a wholesome, aromatic, and nourishing experience perfect for a fresh dinner.

NUTRITION

573kcal
Protein
31.4g
Fat
24.3g
Carbs
68.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1/2 medium Eggplant (120g)

1 cup Cherry Tomatoes (150g)

1 medium Yellow Squash (196g)

1 small Onion (70g)

150g Extra-Firm Tofu

1/2 cup Cooked Chickpeas (82g)

1 tablespoon Olive Oil

2 tablespoons Fresh Herbs (Basil & Parsley)

1 clove Garlic

PREPARATION

  • 1

    Prepare the vegetables by washing all produce thoroughly. Slice the zucchini, red bell pepper, eggplant, yellow squash, and onion into bite-sized pieces. Halve the cherry tomatoes, mince the garlic, and roughly chop the fresh herbs.

  • 2

    Heat the olive oil in a large pan over medium heat. Sauté the minced garlic and chopped onion until fragrant and soft, about 2-3 minutes.

  • 3

    Add the zucchini, red bell pepper, eggplant, yellow squash, and cherry tomatoes to the pan. Stir to coat evenly with olive oil and garlic, and let the vegetables braise for 5-7 minutes until they begin to soften.

  • 4

    Gently fold in the cubed tofu and cooked chickpeas, stirring carefully to maintain the integrity of the tofu. Continue to cook for another 5 minutes, allowing the flavors to meld together.

  • 5

    Season with a pinch of salt and pepper to taste, and finish with the freshly chopped basil and parsley.

  • 6

    Serve warm, enjoying the silky texture of the braised summer vegetables paired perfectly with the hearty tofu and chickpeas.