Crispy Roasted Mixed Vegetables with Lemon Garlic

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

Crispy Roasted Mixed Vegetables with Lemon Garlic

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Mixed Vegetables with Lemon Garlic

Enjoy a vibrant medley of roasted vegetables accented with a zesty lemon garlic drizzle, enhanced with protein-rich tofu and edamame. This dish offers a satisfying crunch, delightful tang, and a blend of warm roasted flavors perfect for any meal.

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NUTRITION

512kcal
Protein
40.4g
Fat
22.4g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper (120g)

1 medium Zucchini (196g)

1 cup Broccoli Florets (91g)

1 medium Carrot (61g)

1 cup Shelled Edamame (155g)

150g Extra-Firm Tofu

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

2 cloves Garlic (12g)

Sea Salt & Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cut the red bell pepper, zucchini, broccoli (if needed, separate florets), and carrot into bite-sized pieces.

  • 3

    Press the extra-firm tofu to remove excess moisture, then cut into cubes.

  • 4

    In a large bowl, combine all the vegetables, tofu, and shelled edamame. Drizzle with olive oil, lemon juice, and add minced garlic. Season with salt, black pepper, and a pinch of any additional favorite spices.

  • 5

    Toss everything gently to coat evenly.

  • 6

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

  • 7

    Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables begin to crisp on the edges and tofu turns golden.

  • 8

    Remove from the oven and serve warm, enjoying the crispy texture and vibrant flavors.

Crispy Roasted Mixed Vegetables with Lemon Garlic

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

Crispy Roasted Mixed Vegetables with Lemon Garlic

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Mixed Vegetables with Lemon Garlic

Enjoy a vibrant medley of roasted vegetables accented with a zesty lemon garlic drizzle, enhanced with protein-rich tofu and edamame. This dish offers a satisfying crunch, delightful tang, and a blend of warm roasted flavors perfect for any meal.

NUTRITION

512kcal
Protein
40.4g
Fat
22.4g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper (120g)

1 medium Zucchini (196g)

1 cup Broccoli Florets (91g)

1 medium Carrot (61g)

1 cup Shelled Edamame (155g)

150g Extra-Firm Tofu

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

2 cloves Garlic (12g)

Sea Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the red bell pepper, zucchini, broccoli (if needed, separate florets), and carrot into bite-sized pieces.

  • 3

    Press the extra-firm tofu to remove excess moisture, then cut into cubes.

  • 4

    In a large bowl, combine all the vegetables, tofu, and shelled edamame. Drizzle with olive oil, lemon juice, and add minced garlic. Season with salt, black pepper, and a pinch of any additional favorite spices.

  • 5

    Toss everything gently to coat evenly.

  • 6

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

  • 7

    Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables begin to crisp on the edges and tofu turns golden.

  • 8

    Remove from the oven and serve warm, enjoying the crispy texture and vibrant flavors.