Herb-Grilled Vegetable Sandwich with Garlic Aioli

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

Herb-Grilled Vegetable Sandwich with Garlic Aioli

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Vegetable Sandwich with Garlic Aioli

Savor a vibrant sandwich featuring marinated, herb-infused grilled tempeh paired with a medley of charred zucchini, eggplant, and red bell pepper, all nestled between hearty whole-grain bread and finished with a creamy, aromatic garlic aioli. This sandwich brings a satisfying balance of textures and flavors ideal for a nutritious meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

520kcal
Protein
34.9g
Fat
28.1g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

2 slices Whole Grain Bread

100g Zucchini

100g Eggplant

50g Red Bell Pepper

1 tsp Olive Oil

1 tbsp Garlic Aioli

2 tbsp Fresh Basil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Slice the tempeh into thin strips and marinate with a drizzle of olive oil, chopped fresh basil, salt, and pepper for at least 15 minutes.

  • 2

    Preheat your grill or grill pan to medium-high heat.

  • 3

    Slice the zucchini, eggplant, and red bell pepper into even pieces to ensure quick, even grilling.

  • 4

    Lightly brush the vegetables with olive oil and season with salt and pepper.

  • 5

    Grill the marinated tempeh for 3-4 minutes each side until grill marks appear and it is heated through.

  • 6

    Grill the vegetables for about 2-3 minutes per side until tender and slightly charred.

  • 7

    Toast the whole grain bread slices on the grill or in a toaster for added crunch.

  • 8

    Spread the garlic aioli on one side of each bread slice.

  • 9

    Layer the grilled tempeh and vegetables on one slice of bread, garnish with additional fresh basil, and top with the second slice aioli side down.

  • 10

    Cut the sandwich in half and serve warm.

Herb-Grilled Vegetable Sandwich with Garlic Aioli

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

Herb-Grilled Vegetable Sandwich with Garlic Aioli

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Vegetable Sandwich with Garlic Aioli

Savor a vibrant sandwich featuring marinated, herb-infused grilled tempeh paired with a medley of charred zucchini, eggplant, and red bell pepper, all nestled between hearty whole-grain bread and finished with a creamy, aromatic garlic aioli. This sandwich brings a satisfying balance of textures and flavors ideal for a nutritious meal.

NUTRITION

520kcal
Protein
34.9g
Fat
28.1g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

2 slices Whole Grain Bread

100g Zucchini

100g Eggplant

50g Red Bell Pepper

1 tsp Olive Oil

1 tbsp Garlic Aioli

2 tbsp Fresh Basil

PREPARATION

  • 1

    Slice the tempeh into thin strips and marinate with a drizzle of olive oil, chopped fresh basil, salt, and pepper for at least 15 minutes.

  • 2

    Preheat your grill or grill pan to medium-high heat.

  • 3

    Slice the zucchini, eggplant, and red bell pepper into even pieces to ensure quick, even grilling.

  • 4

    Lightly brush the vegetables with olive oil and season with salt and pepper.

  • 5

    Grill the marinated tempeh for 3-4 minutes each side until grill marks appear and it is heated through.

  • 6

    Grill the vegetables for about 2-3 minutes per side until tender and slightly charred.

  • 7

    Toast the whole grain bread slices on the grill or in a toaster for added crunch.

  • 8

    Spread the garlic aioli on one side of each bread slice.

  • 9

    Layer the grilled tempeh and vegetables on one slice of bread, garnish with additional fresh basil, and top with the second slice aioli side down.

  • 10

    Cut the sandwich in half and serve warm.