Roasted Summer Vegetables with Garlic and Herbs

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

Roasted Summer Vegetables with Garlic and Herbs

YOUR SOLIN GENERATED RECIPE

Roasted Summer Vegetables with Garlic and Herbs

Savor the vibrant flavors of summer with this hearty medley of roasted vegetables enhanced with fragrant garlic and fresh herbs. Crispy on the edges yet tender inside, this dish combines succulent zucchini, colorful bell peppers, and silky eggplant with protein-rich chickpeas and tofu for a balanced, satisfying meal.

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NUTRITION

576kcal
Protein
32.8g
Fat
19.5g
Carbs
82.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 medium Red Bell Pepper (150g)

1 medium Yellow Bell Pepper (150g)

1 small Eggplant (200g)

1 cup Cooked Chickpeas (164g)

120g Extra-Firm Tofu

0.5 tbsp Olive Oil (7.5g)

2 cloves Garlic

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Cut the zucchini, red bell pepper, yellow bell pepper, and eggplant into uniform bite-sized pieces.

  • 3

    Drain and rinse the cooked chickpeas. Press the extra-firm tofu gently between paper towels to remove excess moisture, then cut it into cubes.

  • 4

    Place the chopped vegetables, tofu, and chickpeas into a large mixing bowl. Add minced garlic and mixed fresh herbs.

  • 5

    Drizzle with olive oil and season with salt and pepper to taste. Toss everything together until evenly coated.

  • 6

    Spread the mixture out in a single layer on the baking sheet.

  • 7

    Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and let cool briefly before serving. Enjoy warm as a hearty side or a light main dish.

Roasted Summer Vegetables with Garlic and Herbs

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

Roasted Summer Vegetables with Garlic and Herbs

YOUR SOLIN GENERATED RECIPE

Roasted Summer Vegetables with Garlic and Herbs

Savor the vibrant flavors of summer with this hearty medley of roasted vegetables enhanced with fragrant garlic and fresh herbs. Crispy on the edges yet tender inside, this dish combines succulent zucchini, colorful bell peppers, and silky eggplant with protein-rich chickpeas and tofu for a balanced, satisfying meal.

NUTRITION

576kcal
Protein
32.8g
Fat
19.5g
Carbs
82.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 medium Red Bell Pepper (150g)

1 medium Yellow Bell Pepper (150g)

1 small Eggplant (200g)

1 cup Cooked Chickpeas (164g)

120g Extra-Firm Tofu

0.5 tbsp Olive Oil (7.5g)

2 cloves Garlic

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Cut the zucchini, red bell pepper, yellow bell pepper, and eggplant into uniform bite-sized pieces.

  • 3

    Drain and rinse the cooked chickpeas. Press the extra-firm tofu gently between paper towels to remove excess moisture, then cut it into cubes.

  • 4

    Place the chopped vegetables, tofu, and chickpeas into a large mixing bowl. Add minced garlic and mixed fresh herbs.

  • 5

    Drizzle with olive oil and season with salt and pepper to taste. Toss everything together until evenly coated.

  • 6

    Spread the mixture out in a single layer on the baking sheet.

  • 7

    Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and let cool briefly before serving. Enjoy warm as a hearty side or a light main dish.