YOUR SOLIN GENERATED RECIPE
Herb-Marinated Grilled Vegetable Sandwich with Pesto
A vibrant and satisfying sandwich featuring grilled marinated vegetables, protein-packed tempeh, layered between hearty whole-grain bread and finished with a fragrant homemade pesto. Fresh red bell pepper, zucchini, and eggplant add a burst of color and flavor, while the marinated tempeh boosts the protein content to keep you energized throughout the day.
INGREDIENTS
2 slices Whole Grain Bread
100g Firm Tempeh
50g Red Bell Pepper
50g Zucchini
50g Eggplant
2 tbsp Homemade Pesto
1 tsp Olive Oil (for marinade)
1 tsp Lemon Juice (for marinade)
Pinch of Dried Oregano & Garlic Powder
PREPARATION
Preheat a grill or grill pan over medium-high heat.
Prepare the marinade by whisking together olive oil, lemon juice, and a pinch of dried oregano with garlic powder in a small bowl.
Slice the red bell pepper, zucchini, and eggplant into even slices. Toss them in the marinade until evenly coated.
Slice the tempeh into 1/4-inch thick strips or cubes. Optionally, marinate them for 10 minutes using a bit of the leftover marinade.
Grill the vegetables and tempeh for about 3-4 minutes per side, until grill marks appear and they are tender.
While grilling, toast the whole grain bread until lightly crisp.
Assemble the sandwich by layering the grilled tempeh and vegetables on a slice of bread, then drizzle with the homemade pesto. Top with the second slice of bread.
Cut the sandwich in half and serve warm.