YOUR SOLIN GENERATED RECIPE
Silky Roasted Vegetables with Tomato and Herbs
Enjoy a bright and flavorful medley of roasted vegetables enhanced with the savory notes of garlic and fresh herbs. The dish features silky cubes of extra firm tofu and roasted chickpeas, perfectly complemented by tender zucchini, red bell pepper, cherry tomatoes, and a hint of eggplant, all lightly tossed in olive oil and aromatic herbs.
INGREDIENTS
300g Extra Firm Tofu
1/2 cup cooked Chickpeas
1 small Zucchini
1 small Red Bell Pepper
1 cup Cherry Tomatoes
1/2 medium Eggplant
1 tsp Olive Oil
2 cloves Garlic
Small bunch Fresh Basil
Small bunch Fresh Thyme
PREPARATION
Preheat your oven to 400°F (200°C).
Press the tofu to remove excess moisture, then cut it into uniformly sized cubes.
On a large baking tray, combine the tofu cubes with the chickpeas. Drizzle with olive oil and toss with minced garlic, salt, and pepper.
Roughly chop the zucchini, red bell pepper, cherry tomatoes, and eggplant. Add them to the tray along with roughly torn fresh basil and thyme.
Gently toss all ingredients together ensuring even coating of olive oil and seasonings.
Spread the mixture into a single layer on the baking tray. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and edges are slightly caramelized.
Remove from the oven, adjust seasonings if necessary, and serve warm for a wholesome meal.