Herb-Roasted Vegetable Sandwich with Garlic Aioli

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

Herb-Roasted Vegetable Sandwich with Garlic Aioli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Sandwich with Garlic Aioli

Enjoy a vibrant sandwich featuring herb-marinated tempeh, perfectly roasted zucchini, red bell pepper, and red onion layered between slices of hearty whole-grain bread. Topped with a light, creamy garlic aioli and crumbled feta, this sandwich offers a delightful blend of textures and flavors, balancing tangy, savory, and fresh notes in every bite.

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NUTRITION

538kcal
Protein
35g
Fat
26.9g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

2 slices whole grain bread

4 oz herb-marinated grilled tempeh

1/2 medium zucchini (approx. 100g)

1/2 medium red bell pepper (approx. 75g)

1/4 medium red onion (approx. 25g)

1 tbsp light garlic aioli

1 oz crumbled feta cheese

1 tsp olive oil

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss sliced zucchini, red bell pepper, and red onion with olive oil, salt, pepper, and a pinch of dried herbs.

  • 2

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables are roasting, marinate sliced tempeh in your favorite herbs (such as rosemary, thyme, and oregano) and a drizzle of olive oil. Grill the tempeh on a preheated grill pan over medium heat for about 3-4 minutes per side until nicely marked and heated through.

  • 4

    Lightly toast the whole-grain bread slices.

  • 5

    Assemble the sandwich by spreading the light garlic aioli on one slice of bread. Layer the grilled tempeh, roasted vegetables, and sprinkle with crumbled feta cheese.

  • 6

    Top with the remaining bread slice. Slice in half and serve immediately.

Herb-Roasted Vegetable Sandwich with Garlic Aioli

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

Herb-Roasted Vegetable Sandwich with Garlic Aioli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Sandwich with Garlic Aioli

Enjoy a vibrant sandwich featuring herb-marinated tempeh, perfectly roasted zucchini, red bell pepper, and red onion layered between slices of hearty whole-grain bread. Topped with a light, creamy garlic aioli and crumbled feta, this sandwich offers a delightful blend of textures and flavors, balancing tangy, savory, and fresh notes in every bite.

NUTRITION

538kcal
Protein
35g
Fat
26.9g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

2 slices whole grain bread

4 oz herb-marinated grilled tempeh

1/2 medium zucchini (approx. 100g)

1/2 medium red bell pepper (approx. 75g)

1/4 medium red onion (approx. 25g)

1 tbsp light garlic aioli

1 oz crumbled feta cheese

1 tsp olive oil

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss sliced zucchini, red bell pepper, and red onion with olive oil, salt, pepper, and a pinch of dried herbs.

  • 2

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables are roasting, marinate sliced tempeh in your favorite herbs (such as rosemary, thyme, and oregano) and a drizzle of olive oil. Grill the tempeh on a preheated grill pan over medium heat for about 3-4 minutes per side until nicely marked and heated through.

  • 4

    Lightly toast the whole-grain bread slices.

  • 5

    Assemble the sandwich by spreading the light garlic aioli on one slice of bread. Layer the grilled tempeh, roasted vegetables, and sprinkle with crumbled feta cheese.

  • 6

    Top with the remaining bread slice. Slice in half and serve immediately.