Herb-Roasted Summer Vegetable Medley

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

Herb-Roasted Summer Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Summer Vegetable Medley

Enjoy a vibrant medley of summer vegetables roasted to perfection with a rich infusion of fragrant herbs, complemented by hearty tempeh and tender chickpeas for an energizing protein boost. This dish is a delightful balance of savory flavors and fresh ingredients, perfect for a nourishing meal any time of the day.

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NUTRITION

552kcal
Protein
37.0g
Fat
25.3g
Carbs
57.7g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/3 cup Chickpeas (cooked)

1 medium Zucchini

1 medium Red Bell Pepper

1 cup Cherry Tomatoes

1/2 small Red Onion

1 tsp Olive Oil

2 tbsp Fresh Herbs (Basil, Thyme, Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Press the tempeh lightly with a paper towel and cut it into cubes. Rinse and drain the chickpeas if using canned.

  • 3

    Chop the zucchini, red bell pepper, cherry tomatoes, and red onion into bite-sized pieces.

  • 4

    In a large bowl, combine the tempeh, chickpeas, and chopped vegetables. Drizzle with olive oil and add the fresh herbs, salt, and pepper. Toss gently until everything is evenly coated.

  • 5

    Spread the mixture out on a baking sheet lined with parchment paper.

  • 6

    Roast in the oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and the tempeh is lightly browned.

  • 7

    Remove from the oven and serve warm, garnished with additional fresh herbs if desired.

Herb-Roasted Summer Vegetable Medley

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

Herb-Roasted Summer Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Summer Vegetable Medley

Enjoy a vibrant medley of summer vegetables roasted to perfection with a rich infusion of fragrant herbs, complemented by hearty tempeh and tender chickpeas for an energizing protein boost. This dish is a delightful balance of savory flavors and fresh ingredients, perfect for a nourishing meal any time of the day.

NUTRITION

552kcal
Protein
37.0g
Fat
25.3g
Carbs
57.7g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/3 cup Chickpeas (cooked)

1 medium Zucchini

1 medium Red Bell Pepper

1 cup Cherry Tomatoes

1/2 small Red Onion

1 tsp Olive Oil

2 tbsp Fresh Herbs (Basil, Thyme, Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Press the tempeh lightly with a paper towel and cut it into cubes. Rinse and drain the chickpeas if using canned.

  • 3

    Chop the zucchini, red bell pepper, cherry tomatoes, and red onion into bite-sized pieces.

  • 4

    In a large bowl, combine the tempeh, chickpeas, and chopped vegetables. Drizzle with olive oil and add the fresh herbs, salt, and pepper. Toss gently until everything is evenly coated.

  • 5

    Spread the mixture out on a baking sheet lined with parchment paper.

  • 6

    Roast in the oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and the tempeh is lightly browned.

  • 7

    Remove from the oven and serve warm, garnished with additional fresh herbs if desired.