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 the rustic charm of this panini featuring a medley of herb-roasted vegetables layered between hearty whole grain bread, accented with a vibrant basil pesto and protein-packed extra firm tofu. Each bite offers a delightful contrast of textures and flavors, making it a satisfying meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

480kcal
Protein
31g
Fat
20.5g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

8 ounces Extra Firm Tofu

1 cup Mixed Roasted Vegetables

1 tablespoon Basil Pesto

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Chop zucchini, red bell pepper, and eggplant into even pieces. Toss them with a drizzle of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 2

    Roast the vegetables for 20-25 minutes until they are tender and slightly charred at the edges. Remove from the oven and set aside.

  • 3

    Drain the extra firm tofu and press gently to remove excess moisture. Slice the tofu into 1/4-inch thick pieces.

  • 4

    Optionally, lightly grill the tofu slices in a non-stick pan over medium heat for 2-3 minutes per side to add texture and extra flavor.

  • 5

    Spread basil pesto on one side of each bread slice. On one slice, layer the roasted vegetables evenly, followed by the tofu slices.

  • 6

    Close the sandwich with the other bread slice, pesto side down, and press gently.

  • 7

    To achieve a crispy exterior, heat a panini press or a skillet over medium heat. Toast the sandwich for about 3-4 minutes per side until the bread is golden and the filling is warmed through.

  • 8

    Remove from heat, slice in half, and serve immediately.

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 the rustic charm of this panini featuring a medley of herb-roasted vegetables layered between hearty whole grain bread, accented with a vibrant basil pesto and protein-packed extra firm tofu. Each bite offers a delightful contrast of textures and flavors, making it a satisfying meal any time of day.

NUTRITION

480kcal
Protein
31g
Fat
20.5g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

8 ounces Extra Firm Tofu

1 cup Mixed Roasted Vegetables

1 tablespoon Basil Pesto

PREPARATION

  • 1

    Preheat your oven to 425°F. Chop zucchini, red bell pepper, and eggplant into even pieces. Toss them with a drizzle of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 2

    Roast the vegetables for 20-25 minutes until they are tender and slightly charred at the edges. Remove from the oven and set aside.

  • 3

    Drain the extra firm tofu and press gently to remove excess moisture. Slice the tofu into 1/4-inch thick pieces.

  • 4

    Optionally, lightly grill the tofu slices in a non-stick pan over medium heat for 2-3 minutes per side to add texture and extra flavor.

  • 5

    Spread basil pesto on one side of each bread slice. On one slice, layer the roasted vegetables evenly, followed by the tofu slices.

  • 6

    Close the sandwich with the other bread slice, pesto side down, and press gently.

  • 7

    To achieve a crispy exterior, heat a panini press or a skillet over medium heat. Toast the sandwich for about 3-4 minutes per side until the bread is golden and the filling is warmed through.

  • 8

    Remove from heat, slice in half, and serve immediately.