YOUR SOLIN GENERATED RECIPE
Herb-Grilled Vegetable Sandwich with Garlic Aioli
Savor the medley of smoky grilled vegetables complemented by a protein-rich grilled tempeh, all nestled between hearty whole grain bread and finished with a zesty garlic aioli. The aromatic herbs and charred flavors make every bite a delightful and satisfying experience.
INGREDIENTS
2 slices Whole Grain Bread
4 ounces Tempeh
1 medium Red Bell Pepper
1 half medium Zucchini
1 slice Eggplant
1 cup Fresh Spinach
1 teaspoon Extra Virgin Olive Oil
2 tablespoons Plain Nonfat Greek Yogurt
1 clove Garlic
1 teaspoon Lemon Juice
1 tablespoon Mixed Fresh Herbs
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Slice the red bell pepper, zucchini, and eggplant into even pieces. Toss them with a small drizzle of olive oil and a pinch of salt.
Slice the tempeh into strips and gently coat with fresh chopped herbs, salt, and pepper.
Grill the vegetables and tempeh until they have nice char marks and are tender, about 3-4 minutes per side.
In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, and the remaining chopped herbs to create the garlic aioli. Mix thoroughly.
Toast the whole grain bread lightly on the grill if desired.
Assemble the sandwich by spreading a layer of garlic aioli on each slice of bread.
Layer the grilled tempeh, vegetables, and fresh spinach on one slice of bread, then top with the other slice.
Slice in half and serve immediately.