Herb-Roasted Eggplant and Zucchini with Tomato

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

Herb-Roasted Eggplant and Zucchini with Tomato

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Eggplant and Zucchini with Tomato

Enjoy a vibrant medley of herb-roasted eggplant, zucchini, and tomato, elevated with protein-rich chickpeas and savory tofu. This dish is beautifully balanced with fresh herbs and a drizzle of olive oil, making it a wholesome, satisfying meal ideal for any time of day.

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NUTRITION

576kcal
Protein
34.6g
Fat
21.3g
Carbs
70.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~200g)

1 medium Zucchini (~196g)

1 large Tomato (~182g)

1 cup Chickpeas, drained (164g)

6 ounces Firm Tofu (approx. 170g)

0.5 tablespoon Olive Oil

Herbs & Garlic to taste

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PREPARATION

  • 1

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

  • 2

    Slice the eggplant and zucchini into ½-inch thick rounds. Roughly chop the tomato into large chunks.

  • 3

    In a large bowl, gently toss the sliced vegetables with the olive oil, mixed herbs, and minced garlic.

  • 4

    Spread the vegetables out on a baking sheet in a single layer. Roast in the oven for 20-25 minutes until tender and lightly charred.

  • 5

    While the vegetables roast, drain and rinse the chickpeas. Pat the tofu dry and cut it into cubes.

  • 6

    In a lightly heated skillet over medium heat, add the tofu cubes and sauté for about 5-7 minutes until they develop a light golden crust.

  • 7

    Once the vegetables are done, remove them from the oven and combine with the roasted chickpeas and sautéed tofu in a serving dish. Gently toss to meld the flavors.

  • 8

    Taste and adjust seasoning with salt, pepper, or extra herbs if desired, then serve warm.

Herb-Roasted Eggplant and Zucchini with Tomato

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

Herb-Roasted Eggplant and Zucchini with Tomato

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Eggplant and Zucchini with Tomato

Enjoy a vibrant medley of herb-roasted eggplant, zucchini, and tomato, elevated with protein-rich chickpeas and savory tofu. This dish is beautifully balanced with fresh herbs and a drizzle of olive oil, making it a wholesome, satisfying meal ideal for any time of day.

NUTRITION

576kcal
Protein
34.6g
Fat
21.3g
Carbs
70.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~200g)

1 medium Zucchini (~196g)

1 large Tomato (~182g)

1 cup Chickpeas, drained (164g)

6 ounces Firm Tofu (approx. 170g)

0.5 tablespoon Olive Oil

Herbs & Garlic to taste

PREPARATION

  • 1

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

  • 2

    Slice the eggplant and zucchini into ½-inch thick rounds. Roughly chop the tomato into large chunks.

  • 3

    In a large bowl, gently toss the sliced vegetables with the olive oil, mixed herbs, and minced garlic.

  • 4

    Spread the vegetables out on a baking sheet in a single layer. Roast in the oven for 20-25 minutes until tender and lightly charred.

  • 5

    While the vegetables roast, drain and rinse the chickpeas. Pat the tofu dry and cut it into cubes.

  • 6

    In a lightly heated skillet over medium heat, add the tofu cubes and sauté for about 5-7 minutes until they develop a light golden crust.

  • 7

    Once the vegetables are done, remove them from the oven and combine with the roasted chickpeas and sautéed tofu in a serving dish. Gently toss to meld the flavors.

  • 8

    Taste and adjust seasoning with salt, pepper, or extra herbs if desired, then serve warm.