Name: Herb-Roasted Vegetable Pesto Panini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 slices Whole Grain Bread; 1/2 medium Zucchini; 1/2 medium Red Bell Pepper; 2 slices Eggplant; 1/2 cup Chickpeas; 1 tbsp Basil Pesto; 1 cup Fresh Spinach; 3 oz Grilled Chicken Breast

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Pesto Panini

Savor a colorful medley of herb-roasted vegetables layered with zesty basil pesto, fresh spinach, and tender grilled chicken breast pressed between two slices of whole grain bread. This panini delivers a delightful crunch and a burst of flavors that perfectly balance wholesome nutrition with bold taste.

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NUTRITION

Protein

44.2g

Fat

15.4g

Carbs

58.8g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

1/2 medium Zucchini

1/2 medium Red Bell Pepper

2 slices Eggplant

1/2 cup Chickpeas

1 tbsp Basil Pesto

1 cup Fresh Spinach

3 oz Grilled Chicken Breast

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PREPARATION

1
Preheat your oven to 400°F and roast sliced zucchini, red bell pepper, and eggplant with a drizzle of olive oil, salt, and pepper until tender and lightly charred, about 15-20 minutes.
2
Lightly toast the whole grain bread slices to add a satisfying crunch to your panini.
3
Spread basil pesto on one side of each toast slice.
4
Layer the roasted vegetables, fresh spinach, chickpeas, and sliced grilled chicken breast evenly on one of the bread slices.
5
Top with the second slice of bread, pesto side down to complete the panini.
6
Press the sandwich in a panini press or grill in a skillet over medium heat, using a heavy pan on top to press, until the bread is golden and the filling is warmed through, about 3-4 minutes per side.
7
Slice in half and serve immediately.