Herb-Roasted Vegetable Pesto Panini

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

Herb-Roasted Vegetable Pesto Panini

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Pesto Panini

Savor a vibrant blend of herb-roasted vegetables, marinated tofu, and melty mozzarella, all nestled between hearty whole grain bread and enlivened by a fragrant homemade pesto. This panini offers a satisfying crunch with each bite, balancing the savory roasted flavors with the fresh herbal notes of basil and garlic.

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NUTRITION

550kcal
Protein
34.9g
Fat
27g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

150 grams Extra Firm Tofu

1/2 cup Eggplant (chopped)

1/2 cup Zucchini (sliced)

1/2 cup Red Bell Pepper (sliced)

2 tbsp Pesto Sauce

1 oz Part-Skim Mozzarella Cheese

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chopped eggplant, zucchini, and red bell pepper with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, press the tofu for a few minutes to remove excess moisture, then slice or cube it. Lightly season with herbs like oregano, basil, and a pinch of salt.

  • 4

    In a non-stick skillet over medium heat, lightly sauté the tofu until golden on all sides, about 5-7 minutes.

  • 5

    Assemble the panini by spreading 1 tablespoon of pesto on each slice of whole grain bread. Layer the roasted vegetables, sautéed tofu, and mozzarella cheese between the bread slices.

  • 6

    Heat a panini press or a skillet on medium heat. If using a skillet, press the sandwich with a spatula or another pan on top. Grill the sandwich for about 3-5 minutes per side until the bread is toasted and the cheese begins to melt.

  • 7

    Remove the panini from heat, slice in half, and enjoy your hearty and flavorful herb-roasted vegetable pesto panini.

Herb-Roasted Vegetable Pesto Panini

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

Herb-Roasted Vegetable Pesto Panini

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Pesto Panini

Savor a vibrant blend of herb-roasted vegetables, marinated tofu, and melty mozzarella, all nestled between hearty whole grain bread and enlivened by a fragrant homemade pesto. This panini offers a satisfying crunch with each bite, balancing the savory roasted flavors with the fresh herbal notes of basil and garlic.

NUTRITION

550kcal
Protein
34.9g
Fat
27g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

150 grams Extra Firm Tofu

1/2 cup Eggplant (chopped)

1/2 cup Zucchini (sliced)

1/2 cup Red Bell Pepper (sliced)

2 tbsp Pesto Sauce

1 oz Part-Skim Mozzarella Cheese

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chopped eggplant, zucchini, and red bell pepper with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, press the tofu for a few minutes to remove excess moisture, then slice or cube it. Lightly season with herbs like oregano, basil, and a pinch of salt.

  • 4

    In a non-stick skillet over medium heat, lightly sauté the tofu until golden on all sides, about 5-7 minutes.

  • 5

    Assemble the panini by spreading 1 tablespoon of pesto on each slice of whole grain bread. Layer the roasted vegetables, sautéed tofu, and mozzarella cheese between the bread slices.

  • 6

    Heat a panini press or a skillet on medium heat. If using a skillet, press the sandwich with a spatula or another pan on top. Grill the sandwich for about 3-5 minutes per side until the bread is toasted and the cheese begins to melt.

  • 7

    Remove the panini from heat, slice in half, and enjoy your hearty and flavorful herb-roasted vegetable pesto panini.