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

Enjoy a vibrant, satisfying panini filled with herb-roasted vegetables, creamy mozzarella, and marinated grilled tofu, all layered between hearty whole grain bread and a drizzle of fresh basil pesto. This recipe strikes the perfect balance between protein and complex carbohydrates for a fulfilling meal any time of day.

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NUTRITION

466kcal
Protein
32.1g
Fat
23.7g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

3 ounces Firm Tofu (Grilled)

2 ounces Fresh Mozzarella

1/2 cup Assorted Roasted Vegetables

1 tablespoon Basil Pesto

3 Fresh Basil Leaves

Olive Oil Spray

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PREPARATION

  • 1

    Preheat a grill pan or skillet over medium heat and lightly spray with olive oil.

  • 2

    Slice the firm tofu into 1/4-inch thick slices and grill for 2-3 minutes on each side until grill marks appear.

  • 3

    In a separate pan, roast the assorted vegetables (zucchini, red bell pepper, eggplant) with a light drizzle of olive oil, salt, and pepper at 400°F for 15 minutes, or until tender.

  • 4

    Spread the basil pesto evenly over one side of each slice of whole grain bread.

  • 5

    Layer the grilled tofu, roasted vegetables, fresh mozzarella (sliced), and fresh basil leaves on the pesto-coated bread slice.

  • 6

    Top with the second slice of bread, pesto side down.

  • 7

    Grill the assembled panini in the grill pan or skillet, pressing gently with a spatula, for about 3-4 minutes per side until the bread is toasted and the mozzarella begins to melt.

  • 8

    Remove from the pan, slice in half, and serve warm.

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

Enjoy a vibrant, satisfying panini filled with herb-roasted vegetables, creamy mozzarella, and marinated grilled tofu, all layered between hearty whole grain bread and a drizzle of fresh basil pesto. This recipe strikes the perfect balance between protein and complex carbohydrates for a fulfilling meal any time of day.

NUTRITION

466kcal
Protein
32.1g
Fat
23.7g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

3 ounces Firm Tofu (Grilled)

2 ounces Fresh Mozzarella

1/2 cup Assorted Roasted Vegetables

1 tablespoon Basil Pesto

3 Fresh Basil Leaves

Olive Oil Spray

PREPARATION

  • 1

    Preheat a grill pan or skillet over medium heat and lightly spray with olive oil.

  • 2

    Slice the firm tofu into 1/4-inch thick slices and grill for 2-3 minutes on each side until grill marks appear.

  • 3

    In a separate pan, roast the assorted vegetables (zucchini, red bell pepper, eggplant) with a light drizzle of olive oil, salt, and pepper at 400°F for 15 minutes, or until tender.

  • 4

    Spread the basil pesto evenly over one side of each slice of whole grain bread.

  • 5

    Layer the grilled tofu, roasted vegetables, fresh mozzarella (sliced), and fresh basil leaves on the pesto-coated bread slice.

  • 6

    Top with the second slice of bread, pesto side down.

  • 7

    Grill the assembled panini in the grill pan or skillet, pressing gently with a spatula, for about 3-4 minutes per side until the bread is toasted and the mozzarella begins to melt.

  • 8

    Remove from the pan, slice in half, and serve warm.