Sheet Pan Roasted Vegetables with Lemon Garlic

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

Sheet Pan Roasted Vegetables with Lemon Garlic

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Lemon Garlic

Savor a vibrant medley of roasted vegetables, featuring tender broccoli, sweet red bell pepper, and succulent zucchini, all elevated by a zesty lemon garlic dressing. Enhanced with protein-packed extra-firm tofu and hearty chickpeas, this dish delivers a satisfying crunch and a burst of citrusy brightness, making it a nutritious and delicious option any time of day.

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NUTRITION

577kcal
Protein
32g
Fat
26.7g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 medium Zucchini (196g)

200g Extra-Firm Tofu

3/4 cup Chickpeas (~123g)

1 tablespoon Olive Oil

1/2 Lemon

2 garlic cloves

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PREPARATION

  • 1

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

  • 2

    Cut the broccoli into florets, slice the red bell pepper into strips, and chop the zucchini into thick rounds.

  • 3

    Press the extra-firm tofu gently to remove excess moisture, then cut into cubes.

  • 4

    Rinse and drain the chickpeas if using canned.

  • 5

    In a large bowl, combine the chopped vegetables, tofu, and chickpeas. Drizzle with olive oil.

  • 6

    Mince the garlic and squeeze the juice from half a lemon into a small bowl. Add the garlic, lemon juice, and a pinch of salt and pepper. Whisk to incorporate.

  • 7

    Pour the lemon garlic dressing over the vegetables and tofu, tossing well to ensure even coating.

  • 8

    Spread the mixture evenly on the prepared sheet pan.

  • 9

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly charred.

  • 10

    Remove from the oven and serve warm, garnished with an extra squeeze of lemon if desired.

Sheet Pan Roasted Vegetables with Lemon Garlic

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

Sheet Pan Roasted Vegetables with Lemon Garlic

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Lemon Garlic

Savor a vibrant medley of roasted vegetables, featuring tender broccoli, sweet red bell pepper, and succulent zucchini, all elevated by a zesty lemon garlic dressing. Enhanced with protein-packed extra-firm tofu and hearty chickpeas, this dish delivers a satisfying crunch and a burst of citrusy brightness, making it a nutritious and delicious option any time of day.

NUTRITION

577kcal
Protein
32g
Fat
26.7g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 medium Zucchini (196g)

200g Extra-Firm Tofu

3/4 cup Chickpeas (~123g)

1 tablespoon Olive Oil

1/2 Lemon

2 garlic cloves

PREPARATION

  • 1

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

  • 2

    Cut the broccoli into florets, slice the red bell pepper into strips, and chop the zucchini into thick rounds.

  • 3

    Press the extra-firm tofu gently to remove excess moisture, then cut into cubes.

  • 4

    Rinse and drain the chickpeas if using canned.

  • 5

    In a large bowl, combine the chopped vegetables, tofu, and chickpeas. Drizzle with olive oil.

  • 6

    Mince the garlic and squeeze the juice from half a lemon into a small bowl. Add the garlic, lemon juice, and a pinch of salt and pepper. Whisk to incorporate.

  • 7

    Pour the lemon garlic dressing over the vegetables and tofu, tossing well to ensure even coating.

  • 8

    Spread the mixture evenly on the prepared sheet pan.

  • 9

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly charred.

  • 10

    Remove from the oven and serve warm, garnished with an extra squeeze of lemon if desired.