Crispy Rosemary-Garlic Tofu & Veggies

Ingredients

• 14 oz extra firm tofu
• 1 red bell peppers
• 1 yellow bell pepper
• 2 medium zucchini
• 1 pint cherry tomatoes
• 1 small red onion
• 1 small eggplant
• 0.25 cup extra virgin olive oil
• 4 cloves garlic
• 1 tbsp fresh rosemary
• 1 tbsp fresh thyme leaves
• 1 tsp oregano
• 1 tsp coarse salt
• 0.5 tsp black pepper
• 2 tbsp lemon juice
• 0.25 cup parsley
• 0.5 cup olives
• 15 oz canned garbanzo beans

Instructions

1. 1Preheat oven to 400°F (200°C). In a large bowl, combine cubed tofu, chopped bell peppers, zucchini, red onion, and eggplant.
2. 2Add Extra Virgin Olive Oil, minced Garlic, Fresh Rosemary, Fresh Thyme Leaves, dried Oregano, Coarse Salt, and Black Pepper. Toss well to coat all ingredients evenly.
3. 3Spread the mixture in a single layer on a large baking sheet. Roast for 20 minutes.
4. 4Remove from oven, add halved Cherry Tomatoes, pitted Olives, and rinsed Canned Garbanzo Beans. Toss gently and return to oven for another 15-20 minutes, or until vegetables are tender and slightly caramelized.
5. 5Remove from oven, drizzle with Lemon Juice, and garnish with Fresh Parsley before serving.