Sofrito Vegan

Sofrito Vegan is a delightful Greek midnight dish that combines the rich flavors of roasted vegetables with aromatic herbs and spices, creating a satisfying and wholesome meal. Served warm, it captures the essence of traditional Greek cuisine with a modern, plant-based twist.

Ingredients

• Zucchini - 150 grams
• Red bell pepper - 100 grams
• Yellow onion - 100 grams
• Garlic - 3 cloves
• Olive oil - 2 tablespoons
• Dried oregano - 1 teaspoon
• Dried thyme - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Canned chickpeas - 200 grams, drained and rinsed
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Chop the zucchini, red bell pepper, and yellow onion into bite-sized pieces.
3. Mince the garlic cloves.
4. In a large bowl, combine the chopped vegetables, minced garlic, olive oil, dried oregano, dried thyme, salt, and black pepper. Toss until the vegetables are evenly coated.
5. Spread the vegetable mixture on a baking sheet in a single layer.
6. Roast in the preheated oven for 20 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
7. Remove from the oven and add the drained chickpeas to the roasted vegetables. Mix well.
8. Return to the oven for an additional 5 minutes to warm the chickpeas.
9. Remove from the oven and drizzle with lemon juice. Garnish with fresh parsley before serving.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• High in antioxidants from the variety of vegetables.

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