Roasted Vegetable Ratatouille with Protein Boost

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

Roasted Vegetable Ratatouille with Protein Boost

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Ratatouille with Protein Boost

Savor a vibrant twist on the classic ratatouille with a protein boost from chickpeas, tofu, and poached eggs. Roasted eggplant, zucchini, red bell pepper, tomatoes, and red onion meld beautifully with aromatic garlic and fresh basil. Lightly drizzled with olive oil and finished with a perfect poached egg topping, this dish delivers a satisfying balance of robust flavors and aimed protein levels for your meal plan.

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NUTRITION

626kcal
Protein
28.9g
Fat
26g
Carbs
77.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 medium Zucchini (196g)

1 medium Red Bell Pepper (120g)

2 medium Tomatoes (246g total approx)

1 small Red Onion (70g)

3 cloves Garlic

1 tbsp Olive Oil

1/2 cup cooked Chickpeas (82g)

3 oz Extra-Firm Tofu (85g)

2 large Eggs

Fresh Basil (5 sprigs)

1 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Dice the eggplant, zucchini, red bell pepper, tomatoes, and red onion into roughly uniform pieces. Mince the garlic.

  • 3

    On a large baking sheet, toss the chopped vegetables and garlic with olive oil, dried thyme, salt, and pepper until evenly coated.

  • 4

    Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through for even caramelization.

  • 5

    While the vegetables roast, cut the extra-firm tofu into small cubes and lightly pan-sear them in a non-stick skillet over medium heat until golden on all sides (about 5 minutes).

  • 6

    In a separate pot, poach the eggs until the whites are set but yolks remain runny, roughly 3-4 minutes, or to your desired doneness.

  • 7

    Gently mix the roasted vegetables with the pan-seared tofu and folded-in chickpeas.

  • 8

    Plate a serving of the vegetable mixture and top with the poached eggs. Garnish with fresh basil leaves.

  • 9

    Serve immediately and enjoy the blend of warm, roasted flavors with a protein boost.

Roasted Vegetable Ratatouille with Protein Boost

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

Roasted Vegetable Ratatouille with Protein Boost

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Ratatouille with Protein Boost

Savor a vibrant twist on the classic ratatouille with a protein boost from chickpeas, tofu, and poached eggs. Roasted eggplant, zucchini, red bell pepper, tomatoes, and red onion meld beautifully with aromatic garlic and fresh basil. Lightly drizzled with olive oil and finished with a perfect poached egg topping, this dish delivers a satisfying balance of robust flavors and aimed protein levels for your meal plan.

NUTRITION

626kcal
Protein
28.9g
Fat
26g
Carbs
77.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 medium Zucchini (196g)

1 medium Red Bell Pepper (120g)

2 medium Tomatoes (246g total approx)

1 small Red Onion (70g)

3 cloves Garlic

1 tbsp Olive Oil

1/2 cup cooked Chickpeas (82g)

3 oz Extra-Firm Tofu (85g)

2 large Eggs

Fresh Basil (5 sprigs)

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Dice the eggplant, zucchini, red bell pepper, tomatoes, and red onion into roughly uniform pieces. Mince the garlic.

  • 3

    On a large baking sheet, toss the chopped vegetables and garlic with olive oil, dried thyme, salt, and pepper until evenly coated.

  • 4

    Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through for even caramelization.

  • 5

    While the vegetables roast, cut the extra-firm tofu into small cubes and lightly pan-sear them in a non-stick skillet over medium heat until golden on all sides (about 5 minutes).

  • 6

    In a separate pot, poach the eggs until the whites are set but yolks remain runny, roughly 3-4 minutes, or to your desired doneness.

  • 7

    Gently mix the roasted vegetables with the pan-seared tofu and folded-in chickpeas.

  • 8

    Plate a serving of the vegetable mixture and top with the poached eggs. Garnish with fresh basil leaves.

  • 9

    Serve immediately and enjoy the blend of warm, roasted flavors with a protein boost.