YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Medley with Lemon-Garlic Dressing
Enjoy a vibrant medley of roasted vegetables and protein-rich tempeh and chickpeas, finished with a zesty lemon-garlic dressing and a sprinkle of creamy feta. This dish delivers a comforting blend of savory, tangy and lightly charred flavors with a satisfying texture in every bite.
INGREDIENTS
4 ounces Tempeh
1/3 cup Chickpeas (canned, rinsed)
1 medium Red Bell Pepper
1 medium Zucchini
1 small Red Onion
1/2 cup Cherry Tomatoes
1/8 cup Feta Cheese
1 teaspoon Olive Oil
3 tablespoons Lemon Juice
1 clove Garlic
PREPARATION
Preheat the oven to 425°F.
Cut the tempeh into cubes and slice the red bell pepper, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.
In a large bowl, toss the tempeh, chickpeas, bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper.
Spread the mixture evenly on a baking sheet and roast in the oven for 20-25 minutes until the vegetables are tender and the tempeh is slightly crispy around the edges.
While roasting, prepare the dressing by whisking together lemon juice and minced garlic. Adjust seasoning with salt and pepper to taste.
Once roasted, transfer the vegetables and tempeh to a serving bowl, drizzle evenly with the lemon-garlic dressing, and gently toss to combine.
Top the medley with crumbled feta cheese and serve warm.