Hearty Braised Vegetable Ratatouille

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

Hearty Braised Vegetable Ratatouille

YOUR SOLIN GENERATED RECIPE

Hearty Braised Vegetable Ratatouille

Enjoy a vibrant medley of slow-braised vegetables accented with a drizzle of olive oil and fresh herbs, crowned with perfectly poached eggs and a boost of protein-rich chickpeas. This reimagined ratatouille offers a delicious balance of savory flavors and textures, making it a satisfying option for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

514kcal
Protein
23.9g
Fat
22.4g
Carbs
59.9g

SERVINGS

1 serving

INGREDIENTS

1 tbsp Olive Oil

1 cup Diced Tomatoes

1 medium Zucchini

1/2 medium Eggplant

1 medium Red Bell Pepper

1 small Onion

2 cloves Garlic

1/2 cup Cooked Chickpeas

2 Large Eggs

1 Egg White

2 sprigs Fresh Thyme

2 sprigs Fresh Basil

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Sauté the chopped onion and garlic until translucent and fragrant.

  • 3

    Add the diced tomatoes, zucchini, eggplant, and red bell pepper to the skillet. Stir gently to combine.

  • 4

    Season with salt, pepper, thyme, and basil. Let the vegetables simmer over medium-low heat for about 15-20 minutes until they’re tender and the flavors meld.

  • 5

    Stir in the cooked chickpeas and let them warm through for an additional 3-5 minutes.

  • 6

    Meanwhile, bring a small pot of water to a gentle simmer. Poach the eggs and separately poach an extra egg white until just set.

  • 7

    Plate the braised vegetables and top with the poached eggs and egg white.

  • 8

    Finish with an extra drizzle of olive oil if desired, and serve warm.

Hearty Braised Vegetable Ratatouille

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

Hearty Braised Vegetable Ratatouille

YOUR SOLIN GENERATED RECIPE

Hearty Braised Vegetable Ratatouille

Enjoy a vibrant medley of slow-braised vegetables accented with a drizzle of olive oil and fresh herbs, crowned with perfectly poached eggs and a boost of protein-rich chickpeas. This reimagined ratatouille offers a delicious balance of savory flavors and textures, making it a satisfying option for breakfast, lunch, or dinner.

NUTRITION

514kcal
Protein
23.9g
Fat
22.4g
Carbs
59.9g

SERVINGS

1 serving

INGREDIENTS

1 tbsp Olive Oil

1 cup Diced Tomatoes

1 medium Zucchini

1/2 medium Eggplant

1 medium Red Bell Pepper

1 small Onion

2 cloves Garlic

1/2 cup Cooked Chickpeas

2 Large Eggs

1 Egg White

2 sprigs Fresh Thyme

2 sprigs Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Sauté the chopped onion and garlic until translucent and fragrant.

  • 3

    Add the diced tomatoes, zucchini, eggplant, and red bell pepper to the skillet. Stir gently to combine.

  • 4

    Season with salt, pepper, thyme, and basil. Let the vegetables simmer over medium-low heat for about 15-20 minutes until they’re tender and the flavors meld.

  • 5

    Stir in the cooked chickpeas and let them warm through for an additional 3-5 minutes.

  • 6

    Meanwhile, bring a small pot of water to a gentle simmer. Poach the eggs and separately poach an extra egg white until just set.

  • 7

    Plate the braised vegetables and top with the poached eggs and egg white.

  • 8

    Finish with an extra drizzle of olive oil if desired, and serve warm.