Roasted Eggplant, Zucchini, and Bell Pepper Medley with Fresh Herbs and Tofu-Chickpea Boost

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

Roasted Eggplant, Zucchini, and Bell Pepper Medley with Fresh Herbs and Tofu-Chickpea Boost

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant, Zucchini, and Bell Pepper Medley with Fresh Herbs and Tofu-Chickpea Boost

Savor a beautifully roasted medley of eggplant, zucchini, and red bell pepper, elevated by hearty cubes of firm tofu and plump chickpeas. Finished with a handful of fresh spinach and vibrant herbs, this dish delivers layers of flavor and texture that satisfy both your palate and your nutritional goals.

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NUTRITION

570kcal
Protein
32.3g
Fat
21.4g
Carbs
72.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 medium Zucchini (196g)

1 large Red Bell Pepper (150g)

1/2 cup Chickpeas, cooked (82g)

200g Firm Tofu

50g Fresh Spinach

2 tsp Olive Oil

1 tbsp Fresh Parsley

1 tbsp Fresh Basil

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Dice the eggplant, zucchini, and red bell pepper into uniform chunks. Rinse the chickpeas and pat dry; cube the firm tofu.

  • 3

    In a large bowl, combine the diced vegetables, chickpeas, and tofu. Drizzle with olive oil and toss gently to coat evenly.

  • 4

    Spread the mixture on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes or until the vegetables are tender and lightly browned, stirring halfway.

  • 5

    Remove from the oven and toss in fresh spinach, parsley, and basil to add a burst of freshness.

  • 6

    Adjust seasoning as desired and serve warm.

Roasted Eggplant, Zucchini, and Bell Pepper Medley with Fresh Herbs and Tofu-Chickpea Boost

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

Roasted Eggplant, Zucchini, and Bell Pepper Medley with Fresh Herbs and Tofu-Chickpea Boost

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant, Zucchini, and Bell Pepper Medley with Fresh Herbs and Tofu-Chickpea Boost

Savor a beautifully roasted medley of eggplant, zucchini, and red bell pepper, elevated by hearty cubes of firm tofu and plump chickpeas. Finished with a handful of fresh spinach and vibrant herbs, this dish delivers layers of flavor and texture that satisfy both your palate and your nutritional goals.

NUTRITION

570kcal
Protein
32.3g
Fat
21.4g
Carbs
72.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 medium Zucchini (196g)

1 large Red Bell Pepper (150g)

1/2 cup Chickpeas, cooked (82g)

200g Firm Tofu

50g Fresh Spinach

2 tsp Olive Oil

1 tbsp Fresh Parsley

1 tbsp Fresh Basil

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Dice the eggplant, zucchini, and red bell pepper into uniform chunks. Rinse the chickpeas and pat dry; cube the firm tofu.

  • 3

    In a large bowl, combine the diced vegetables, chickpeas, and tofu. Drizzle with olive oil and toss gently to coat evenly.

  • 4

    Spread the mixture on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes or until the vegetables are tender and lightly browned, stirring halfway.

  • 5

    Remove from the oven and toss in fresh spinach, parsley, and basil to add a burst of freshness.

  • 6

    Adjust seasoning as desired and serve warm.