YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable Sandwich with Garlic Aioli
Enjoy a vibrant, nutritious sandwich featuring herbed, roasted vegetables and marinated tempeh layered between whole grain bread slices, complemented by a tangy garlic aioli crafted from creamy nonfat Greek yogurt. This satisfying meal delivers a delightful crunch, rich herbal notes, and a refreshing burst of citrus, perfect for a wholesome lunch or dinner.
INGREDIENTS
100g Tempeh
2 slices Whole Grain Bread
1 medium Bell Pepper
0.5 medium Zucchini
0.25 medium Red Onion
1/4 cup Nonfat Greek Yogurt
1 clove Garlic
1 tsp Lemon Juice
1 tsp Olive Oil
Dash Mixed Dried Herbs
PREPARATION
Preheat your oven to 400°F. Slice the bell pepper into strips, cut the zucchini into rounds or half-moons, and thinly slice the red onion.
Place the vegetables on a baking sheet and toss with 1 tsp olive oil, a dash of mixed dried herbs, salt, and pepper. Roast in the oven for about 20 minutes until tender and slightly caramelized.
While the vegetables are roasting, cut the tempeh into thin slices and lightly brush with a bit of olive oil and herbs. Lay the tempeh on a separate baking sheet and roast for about 15 minutes, until edges are crisp.
Prepare the garlic aioli by mincing the garlic finely and stirring it into the 1/4 cup nonfat Greek yogurt along with 1 tsp lemon juice. Mix well and season with a pinch of salt.
Toast the whole grain bread slices lightly to add crunch and warmth.
Assemble the sandwich by layering the roasted vegetables and tempeh on a slice of toasted bread, then drizzle generously with garlic aioli.
Top with the second slice of bread, slice in half, and serve warm.