Name: Herb-Roasted Tender-Crisp Vegetable Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Broccoli Florets (91g); 1 medium Red Bell Pepper (119g); 1 medium Zucchini (196g); 1 small Red Onion (70g); 1/2 cup Cooked Chickpeas (82g); 100g Tempeh; 1 teaspoon Olive Oil (5g); 1/2 teaspoon Dried Rosemary; 1/2 teaspoon Dried Thyme; 1/2 teaspoon Garlic Powder; Salt & Black Pepper to taste

Herb-Roasted Tender-Crisp Vegetable Medley

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tender-Crisp Vegetable Medley

Savor a colorful medley of herb-roasted vegetables, featuring crisp broccoli, red bell pepper, zucchini, and red onion, elevated with protein-packed chickpeas and savory tempeh. This dish is accented with aromatic rosemary, thyme, and a hint of garlic, making it a balanced, wholesome delight for any meal.

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NUTRITION

Protein

33.9g

Fat

17.2g

Carbs

59.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Broccoli Florets (91g)

1 medium Red Bell Pepper (119g)

1 medium Zucchini (196g)

1 small Red Onion (70g)

1/2 cup Cooked Chickpeas (82g)

100g Tempeh

1 teaspoon Olive Oil (5g)

1/2 teaspoon Dried Rosemary

1/2 teaspoon Dried Thyme

1/2 teaspoon Garlic Powder

Salt & Black Pepper to taste

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PREPARATION

1
Preheat the oven to 400°F (200°C).
2
Chop broccoli, red bell pepper, zucchini, and red onion into bite-sized pieces.
3
Cut tempeh into cubes.
4
In a large bowl, combine all the chopped vegetables, chickpeas, and tempeh.
5
Drizzle with olive oil and sprinkle with dried rosemary, thyme, garlic powder, salt, and black pepper. Toss until evenly coated.
6
Spread the mixture evenly on a baking sheet lined with parchment paper.
7
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until vegetables are tender and edges are crisp.
8
Serve warm and enjoy your nutrient-packed vegetable medley.