Hearty Roasted Vegetable Ratatouille

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

Hearty Roasted Vegetable Ratatouille

YOUR SOLIN GENERATED RECIPE

Hearty Roasted Vegetable Ratatouille

A vibrant, rustic dish featuring roasted eggplant, zucchini, bell peppers, and tomato melded with aromatic garlic and onion, elevated by protein-packed tofu and chickpeas. A sprinkle of nutritional yeast adds a savory, cheesy nuance, making this ratatouille a nourishing, satisfying meal full of comforting flavors and textures.

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NUTRITION

515kcal
Protein
34.8g
Fat
20g
Carbs
54.9g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

1/2 cup Cooked Chickpeas

100g Eggplant

100g Zucchini

60g Red Bell Pepper

45g Yellow Bell Pepper

1 medium Tomato

35g Onion

2 cloves Garlic

1 tbsp Nutritional Yeast

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Cube the tofu and place it on a lightly greased or parchment-lined baking sheet. Roast for about 20-25 minutes until the edges are golden and slightly crispy.

  • 3

    While the tofu roasts, chop the eggplant, zucchini, red bell pepper, yellow bell pepper, tomato, and onion into uniform bite-sized pieces. Mince the garlic.

  • 4

    In a large bowl, combine the chopped vegetables and garlic. Drizzle with the teaspoon of olive oil and toss to coat evenly.

  • 5

    Spread the vegetable mixture on another baking tray in a single layer. Roast in the oven for 20 minutes, stirring halfway through to ensure even cooking.

  • 6

    Once roasted, transfer the vegetables to a serving bowl. Gently fold in the roasted tofu and cooked chickpeas.

  • 7

    Sprinkle the nutritional yeast over the dish and toss lightly to combine.

  • 8

    Serve warm and enjoy your hearty, protein-boosted roasted vegetable ratatouille.

Hearty Roasted Vegetable Ratatouille

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

Hearty Roasted Vegetable Ratatouille

YOUR SOLIN GENERATED RECIPE

Hearty Roasted Vegetable Ratatouille

A vibrant, rustic dish featuring roasted eggplant, zucchini, bell peppers, and tomato melded with aromatic garlic and onion, elevated by protein-packed tofu and chickpeas. A sprinkle of nutritional yeast adds a savory, cheesy nuance, making this ratatouille a nourishing, satisfying meal full of comforting flavors and textures.

NUTRITION

515kcal
Protein
34.8g
Fat
20g
Carbs
54.9g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

1/2 cup Cooked Chickpeas

100g Eggplant

100g Zucchini

60g Red Bell Pepper

45g Yellow Bell Pepper

1 medium Tomato

35g Onion

2 cloves Garlic

1 tbsp Nutritional Yeast

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Cube the tofu and place it on a lightly greased or parchment-lined baking sheet. Roast for about 20-25 minutes until the edges are golden and slightly crispy.

  • 3

    While the tofu roasts, chop the eggplant, zucchini, red bell pepper, yellow bell pepper, tomato, and onion into uniform bite-sized pieces. Mince the garlic.

  • 4

    In a large bowl, combine the chopped vegetables and garlic. Drizzle with the teaspoon of olive oil and toss to coat evenly.

  • 5

    Spread the vegetable mixture on another baking tray in a single layer. Roast in the oven for 20 minutes, stirring halfway through to ensure even cooking.

  • 6

    Once roasted, transfer the vegetables to a serving bowl. Gently fold in the roasted tofu and cooked chickpeas.

  • 7

    Sprinkle the nutritional yeast over the dish and toss lightly to combine.

  • 8

    Serve warm and enjoy your hearty, protein-boosted roasted vegetable ratatouille.