Roasted Eggplant, Zucchini, and Bell Pepper with Fresh Herbs

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

Roasted Eggplant, Zucchini, and Bell Pepper with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant, Zucchini, and Bell Pepper with Fresh Herbs

Savor a medley of roasted eggplant, zucchini, and bell pepper enhanced with a melange of fresh herbs, complemented by hearty chickpeas, firm tofu, and a sprinkle of tangy feta cheese. This vibrant dish balances robust flavors and textures, making it a satisfying plant-powered meal perfect for any time of the day.

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NUTRITION

563kcal
Protein
33.3g
Fat
25.5g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 medium Zucchini (200g)

1 medium Bell Pepper (150g)

1/2 cup Chickpeas (125g)

150g Firm Tofu (approx. 1 block serving)

1/4 cup Feta Cheese (38g)

1/2 tablespoon Olive Oil

2 tablespoons Fresh Herbs, chopped

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the eggplant, zucchini, and bell pepper into uniform pieces for even roasting.

  • 3

    In a large bowl, gently toss the vegetables with 1/2 tablespoon olive oil, salt, and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly charred at the edges.

  • 5

    While the vegetables roast, drain and rinse the chickpeas, and cut the firm tofu into cubes.

  • 6

    Once the vegetables are done, transfer them to a serving bowl and immediately add the chickpeas and tofu cubes to warm them slightly using the residual heat.

  • 7

    Sprinkle crumbled feta cheese and freshly chopped herbs over the top.

  • 8

    Toss gently to combine all ingredients and serve warm.

Roasted Eggplant, Zucchini, and Bell Pepper with Fresh Herbs

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

Roasted Eggplant, Zucchini, and Bell Pepper with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant, Zucchini, and Bell Pepper with Fresh Herbs

Savor a medley of roasted eggplant, zucchini, and bell pepper enhanced with a melange of fresh herbs, complemented by hearty chickpeas, firm tofu, and a sprinkle of tangy feta cheese. This vibrant dish balances robust flavors and textures, making it a satisfying plant-powered meal perfect for any time of the day.

NUTRITION

563kcal
Protein
33.3g
Fat
25.5g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 medium Zucchini (200g)

1 medium Bell Pepper (150g)

1/2 cup Chickpeas (125g)

150g Firm Tofu (approx. 1 block serving)

1/4 cup Feta Cheese (38g)

1/2 tablespoon Olive Oil

2 tablespoons Fresh Herbs, chopped

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the eggplant, zucchini, and bell pepper into uniform pieces for even roasting.

  • 3

    In a large bowl, gently toss the vegetables with 1/2 tablespoon olive oil, salt, and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly charred at the edges.

  • 5

    While the vegetables roast, drain and rinse the chickpeas, and cut the firm tofu into cubes.

  • 6

    Once the vegetables are done, transfer them to a serving bowl and immediately add the chickpeas and tofu cubes to warm them slightly using the residual heat.

  • 7

    Sprinkle crumbled feta cheese and freshly chopped herbs over the top.

  • 8

    Toss gently to combine all ingredients and serve warm.