Roasted Eggplant and Zucchini with White Beans and Lemon-Dill Vinaigrette

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

Roasted Eggplant and Zucchini with White Beans and Lemon-Dill Vinaigrette

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant and Zucchini with White Beans and Lemon-Dill Vinaigrette

Savor the earthy flavors of roasted eggplant and zucchini tossed with hearty white beans and finished with a bright, tangy lemon-dill vinaigrette. This dish offers a satisfying blend of textures and tastes, balancing tender roasted veggies with a zesty dressing to create a light yet nourishing meal.

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NUTRITION

543kcal
Protein
31.5g
Fat
8.9g
Carbs
87.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (324g)

1 medium Zucchini (196g)

1.5 cups White Beans, drained (375g)

0.5 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill, chopped

1 Garlic clove, minced

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the eggplant and zucchini into 1/2-inch thick rounds or half-moons for even roasting.

  • 3

    Place the chopped vegetables on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and season with salt and black pepper.

  • 4

    Roast the vegetables in the oven for 20-25 minutes until tender and slightly caramelized, turning halfway for even cooking.

  • 5

    Meanwhile, in a medium bowl, combine the white beans, minced garlic, lemon juice, and chopped fresh dill. Season lightly with salt and pepper.

  • 6

    Once vegetables are roasted, gently fold them into the white bean mixture, ensuring an even distribution of flavors.

  • 7

    Taste and adjust the seasoning if necessary, then serve warm for a delightful and nourishing meal.

Roasted Eggplant and Zucchini with White Beans and Lemon-Dill Vinaigrette

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

Roasted Eggplant and Zucchini with White Beans and Lemon-Dill Vinaigrette

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant and Zucchini with White Beans and Lemon-Dill Vinaigrette

Savor the earthy flavors of roasted eggplant and zucchini tossed with hearty white beans and finished with a bright, tangy lemon-dill vinaigrette. This dish offers a satisfying blend of textures and tastes, balancing tender roasted veggies with a zesty dressing to create a light yet nourishing meal.

NUTRITION

543kcal
Protein
31.5g
Fat
8.9g
Carbs
87.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (324g)

1 medium Zucchini (196g)

1.5 cups White Beans, drained (375g)

0.5 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill, chopped

1 Garlic clove, minced

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the eggplant and zucchini into 1/2-inch thick rounds or half-moons for even roasting.

  • 3

    Place the chopped vegetables on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and season with salt and black pepper.

  • 4

    Roast the vegetables in the oven for 20-25 minutes until tender and slightly caramelized, turning halfway for even cooking.

  • 5

    Meanwhile, in a medium bowl, combine the white beans, minced garlic, lemon juice, and chopped fresh dill. Season lightly with salt and pepper.

  • 6

    Once vegetables are roasted, gently fold them into the white bean mixture, ensuring an even distribution of flavors.

  • 7

    Taste and adjust the seasoning if necessary, then serve warm for a delightful and nourishing meal.