Fresh Herb Roasted Vegetable Medley

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

Fresh Herb Roasted Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Fresh Herb Roasted Vegetable Medley

Enjoy a vibrant and hearty roasted vegetable medley accented with fresh herbs, crispy roasted chickpeas, and protein-packed tempeh. This colorful dish combines a variety of roasted garden vegetables with a savory marinated tempeh, finished with a light drizzle of olive oil and a sprinkle of aromatic herbs for a satisfying meal that delights both the eyes and the palate.

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NUTRITION

553kcal
Protein
34.7g
Fat
20.5g
Carbs
67.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1 large Carrot (72g)

1/2 medium Red Onion (55g)

1 cup Brussels Sprouts (88g)

150g Tempeh

1/2 cup Chickpeas (82g)

1/2 tbsp Olive Oil

2 tbsp Fresh Herb Mix

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Wash and chop the zucchini, red bell pepper, carrot, red onion, and Brussels sprouts into uniform bite-sized pieces.

  • 3

    Cut the tempeh into cubes. If desired, lightly steam the tempeh for 5 minutes to remove any bitterness, then pat dry.

  • 4

    In a large mixing bowl, combine the chopped vegetables, tempeh cubes, and chickpeas.

  • 5

    Drizzle with olive oil and sprinkle the fresh herb mix, salt, and pepper over the ingredients. Toss everything gently to ensure an even coating.

  • 6

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

  • 7

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

  • 8

    Remove from the oven and adjust seasonings if necessary before serving.

Fresh Herb Roasted Vegetable Medley

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

Fresh Herb Roasted Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Fresh Herb Roasted Vegetable Medley

Enjoy a vibrant and hearty roasted vegetable medley accented with fresh herbs, crispy roasted chickpeas, and protein-packed tempeh. This colorful dish combines a variety of roasted garden vegetables with a savory marinated tempeh, finished with a light drizzle of olive oil and a sprinkle of aromatic herbs for a satisfying meal that delights both the eyes and the palate.

NUTRITION

553kcal
Protein
34.7g
Fat
20.5g
Carbs
67.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1 large Carrot (72g)

1/2 medium Red Onion (55g)

1 cup Brussels Sprouts (88g)

150g Tempeh

1/2 cup Chickpeas (82g)

1/2 tbsp Olive Oil

2 tbsp Fresh Herb Mix

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Wash and chop the zucchini, red bell pepper, carrot, red onion, and Brussels sprouts into uniform bite-sized pieces.

  • 3

    Cut the tempeh into cubes. If desired, lightly steam the tempeh for 5 minutes to remove any bitterness, then pat dry.

  • 4

    In a large mixing bowl, combine the chopped vegetables, tempeh cubes, and chickpeas.

  • 5

    Drizzle with olive oil and sprinkle the fresh herb mix, salt, and pepper over the ingredients. Toss everything gently to ensure an even coating.

  • 6

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

  • 7

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

  • 8

    Remove from the oven and adjust seasonings if necessary before serving.