Roasted Zucchini, Eggplant, and Bell Pepper with Fresh Herbs

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

Roasted Zucchini, Eggplant, and Bell Pepper with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Roasted Zucchini, Eggplant, and Bell Pepper with Fresh Herbs

Enjoy a vibrant medley of oven-roasted summer vegetables enhanced by a protein boost from firm tofu and chickpeas, all tossed in a light olive oil and fresh herb dressing. This dish delivers a satisfying texture and an enticing blend of flavors—ideal for a wholesome meal any time of day.

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NUTRITION

565kcal
Protein
36.6g
Fat
27.3g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 medium Eggplant (300g)

1 large Bell Pepper (164g)

200g Firm Tofu

1/2 cup Chickpeas (125g)

1 tbsp Olive Oil

2 tbsp Fresh Herbs (Parsley & Basil)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Cut the zucchini, eggplant, and bell pepper into bite-sized chunks. Drain and rinse the chickpeas if using canned.

  • 3

    Press the tofu to remove excess moisture, then cut into 1-inch cubes.

  • 4

    In a large bowl, toss the chopped vegetables, tofu, and chickpeas with olive oil, salt, and pepper.

  • 5

    Spread the mixture evenly on the baking sheet and roast in the preheated oven for 25-30 minutes, stirring halfway through for even cooking.

  • 6

    Once the vegetables are tender and slightly caramelized, remove from the oven. Drizzle with freshly chopped parsley and basil.

  • 7

    Serve warm as a hearty side or a light main dish.

Roasted Zucchini, Eggplant, and Bell Pepper with Fresh Herbs

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

Roasted Zucchini, Eggplant, and Bell Pepper with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Roasted Zucchini, Eggplant, and Bell Pepper with Fresh Herbs

Enjoy a vibrant medley of oven-roasted summer vegetables enhanced by a protein boost from firm tofu and chickpeas, all tossed in a light olive oil and fresh herb dressing. This dish delivers a satisfying texture and an enticing blend of flavors—ideal for a wholesome meal any time of day.

NUTRITION

565kcal
Protein
36.6g
Fat
27.3g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 medium Eggplant (300g)

1 large Bell Pepper (164g)

200g Firm Tofu

1/2 cup Chickpeas (125g)

1 tbsp Olive Oil

2 tbsp Fresh Herbs (Parsley & Basil)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Cut the zucchini, eggplant, and bell pepper into bite-sized chunks. Drain and rinse the chickpeas if using canned.

  • 3

    Press the tofu to remove excess moisture, then cut into 1-inch cubes.

  • 4

    In a large bowl, toss the chopped vegetables, tofu, and chickpeas with olive oil, salt, and pepper.

  • 5

    Spread the mixture evenly on the baking sheet and roast in the preheated oven for 25-30 minutes, stirring halfway through for even cooking.

  • 6

    Once the vegetables are tender and slightly caramelized, remove from the oven. Drizzle with freshly chopped parsley and basil.

  • 7

    Serve warm as a hearty side or a light main dish.