Sheet Pan Roasted Vegetables with Lemon Herb Dressing

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

Sheet Pan Roasted Vegetables with Lemon Herb Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Lemon Herb Dressing

Enjoy a vibrant medley of roasted vegetables paired with protein-packed chickpeas and extra-firm tofu, all drizzled with a zesty lemon herb dressing. This dish offers a delightful combination of textures and flavors, with tender roasted veggies, savory tofu, and a tangy, aromatic dressing to tie it all together.

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NUTRITION

573kcal
Protein
35.8g
Fat
19g
Carbs
75.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (drained and rinsed)

150g Extra-Firm Tofu, cubed

1 medium Red Bell Pepper, sliced

1 medium Zucchini, sliced

1 medium Red Onion, cut into wedges

0.5 tbsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic, minced

2 tbsp Fresh Parsley, chopped

Sea Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a large bowl, toss the chickpeas, tofu cubes, red bell pepper slices, zucchini slices, and red onion wedges with olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables and tofu evenly across the sheet pan.

  • 4

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly charred at the edges.

  • 5

    While the veggies roast, prepare the lemon herb dressing. In a small bowl, whisk together lemon juice, minced garlic, chopped parsley, a pinch of salt, and pepper.

  • 6

    Once the roasted vegetables and tofu are done, transfer them to a serving bowl and drizzle the lemon herb dressing over the top.

  • 7

    Toss gently to coat and serve warm.

Sheet Pan Roasted Vegetables with Lemon Herb Dressing

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

Sheet Pan Roasted Vegetables with Lemon Herb Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Lemon Herb Dressing

Enjoy a vibrant medley of roasted vegetables paired with protein-packed chickpeas and extra-firm tofu, all drizzled with a zesty lemon herb dressing. This dish offers a delightful combination of textures and flavors, with tender roasted veggies, savory tofu, and a tangy, aromatic dressing to tie it all together.

NUTRITION

573kcal
Protein
35.8g
Fat
19g
Carbs
75.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (drained and rinsed)

150g Extra-Firm Tofu, cubed

1 medium Red Bell Pepper, sliced

1 medium Zucchini, sliced

1 medium Red Onion, cut into wedges

0.5 tbsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic, minced

2 tbsp Fresh Parsley, chopped

Sea Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a large bowl, toss the chickpeas, tofu cubes, red bell pepper slices, zucchini slices, and red onion wedges with olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables and tofu evenly across the sheet pan.

  • 4

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly charred at the edges.

  • 5

    While the veggies roast, prepare the lemon herb dressing. In a small bowl, whisk together lemon juice, minced garlic, chopped parsley, a pinch of salt, and pepper.

  • 6

    Once the roasted vegetables and tofu are done, transfer them to a serving bowl and drizzle the lemon herb dressing over the top.

  • 7

    Toss gently to coat and serve warm.