Herb-Marinated Grilled Vegetable Sandwich with Pesto

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

Herb-Marinated Grilled Vegetable Sandwich with Pesto

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Grilled Vegetable Sandwich with Pesto

Enjoy a vibrant sandwich featuring a medley of herb-marinated grilled vegetables, savory tempeh, and a rich, homemade pesto spread layered between hearty whole grain bread. This satisfying creation delivers both a burst of flavor and a balanced nutrient profile, making it a perfect option for breakfast, lunch, or dinner.

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NUTRITION

454kcal
Protein
31.5g
Fat
22.3g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread (60g total)

110g Tempeh

1 small Eggplant (~50g), sliced

1 small Zucchini (~50g), sliced

1 small Red Bell Pepper (~50g), sliced

1 tbsp Homemade Pesto

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PREPARATION

  • 1

    Press and slice the tempeh into 1/4-inch thick pieces. Marinate the tempeh in a mixture of chopped fresh herbs (like basil and oregano), a squeeze of lemon juice, salt, and pepper for at least 15 minutes.

  • 2

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

  • 3

    Slice the eggplant, zucchini, and red bell pepper into even strips. Lightly brush the vegetables with olive oil and season with salt and pepper.

  • 4

    Grill the marinated tempeh for about 3-4 minutes on each side until you achieve nice grill marks and it's heated through.

  • 5

    Grill the vegetables for about 2-3 minutes per side until they are tender with visible grill lines.

  • 6

    Toast the whole grain bread slices on the grill for about 1-2 minutes until lightly crisp.

  • 7

    Spread the homemade pesto evenly over one side of each slice of toast.

  • 8

    Assemble the sandwich by layering the grilled tempeh and vegetables between the two slices of bread.

  • 9

    Slice in half and serve immediately, enjoying the blend of herbaceous flavors and smoky grilled notes.

Herb-Marinated Grilled Vegetable Sandwich with Pesto

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

Herb-Marinated Grilled Vegetable Sandwich with Pesto

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Grilled Vegetable Sandwich with Pesto

Enjoy a vibrant sandwich featuring a medley of herb-marinated grilled vegetables, savory tempeh, and a rich, homemade pesto spread layered between hearty whole grain bread. This satisfying creation delivers both a burst of flavor and a balanced nutrient profile, making it a perfect option for breakfast, lunch, or dinner.

NUTRITION

454kcal
Protein
31.5g
Fat
22.3g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread (60g total)

110g Tempeh

1 small Eggplant (~50g), sliced

1 small Zucchini (~50g), sliced

1 small Red Bell Pepper (~50g), sliced

1 tbsp Homemade Pesto

PREPARATION

  • 1

    Press and slice the tempeh into 1/4-inch thick pieces. Marinate the tempeh in a mixture of chopped fresh herbs (like basil and oregano), a squeeze of lemon juice, salt, and pepper for at least 15 minutes.

  • 2

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

  • 3

    Slice the eggplant, zucchini, and red bell pepper into even strips. Lightly brush the vegetables with olive oil and season with salt and pepper.

  • 4

    Grill the marinated tempeh for about 3-4 minutes on each side until you achieve nice grill marks and it's heated through.

  • 5

    Grill the vegetables for about 2-3 minutes per side until they are tender with visible grill lines.

  • 6

    Toast the whole grain bread slices on the grill for about 1-2 minutes until lightly crisp.

  • 7

    Spread the homemade pesto evenly over one side of each slice of toast.

  • 8

    Assemble the sandwich by layering the grilled tempeh and vegetables between the two slices of bread.

  • 9

    Slice in half and serve immediately, enjoying the blend of herbaceous flavors and smoky grilled notes.