Herb-Marinated Grilled Vegetable Sandwich with Pesto

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

Herb-Marinated Grilled Vegetable Sandwich with Pesto

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Grilled Vegetable Sandwich with Pesto

Enjoy a vibrant and satisfying sandwich featuring marinated grilled vegetables layered on a toasted whole wheat slice, complemented by tangy goat cheese, savory pesto, and a boost of protein from grilled tempeh. Every bite is a delightful mix of smoky grilled veggies, creamy spreads, and herbs that elevate the flavor profile, making it a perfect choice for any meal of the day.

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NUTRITION

559kcal
Protein
32.5g
Fat
31.5g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

1 slice Whole Wheat Bread

4 oz Grilled Tempeh

1 cup Grilled Mixed Vegetables (Zucchini, Eggplant, Red Bell Pepper)

1 Tbsp Basil Pesto

0.5 oz Goat Cheese

2 Tbsp Hummus

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Slice the tempeh into 1/4-inch pieces, and marinate lightly in your favorite herbs and a splash of lemon juice for about 10 minutes.

  • 3

    Slice the zucchini, eggplant, and red bell pepper into even pieces. Toss them with a little salt, pepper, and a drizzle of olive oil.

  • 4

    Grill the tempeh for about 3-4 minutes per side until grill marks appear and heated through.

  • 5

    Grill the vegetables for 4-5 minutes until they are tender and have charred edges.

  • 6

    Toast the slice of whole wheat bread lightly on the grill or in a toaster.

  • 7

    Spread basil pesto evenly over the toasted bread. Layer the grilled vegetables, then add the grilled tempeh on top.

  • 8

    Crumble the goat cheese and dollop the hummus over the tempeh layer.

  • 9

    Finish with a garnish of fresh basil if desired, then serve immediately.

Herb-Marinated Grilled Vegetable Sandwich with Pesto

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

Herb-Marinated Grilled Vegetable Sandwich with Pesto

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Grilled Vegetable Sandwich with Pesto

Enjoy a vibrant and satisfying sandwich featuring marinated grilled vegetables layered on a toasted whole wheat slice, complemented by tangy goat cheese, savory pesto, and a boost of protein from grilled tempeh. Every bite is a delightful mix of smoky grilled veggies, creamy spreads, and herbs that elevate the flavor profile, making it a perfect choice for any meal of the day.

NUTRITION

559kcal
Protein
32.5g
Fat
31.5g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

1 slice Whole Wheat Bread

4 oz Grilled Tempeh

1 cup Grilled Mixed Vegetables (Zucchini, Eggplant, Red Bell Pepper)

1 Tbsp Basil Pesto

0.5 oz Goat Cheese

2 Tbsp Hummus

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Slice the tempeh into 1/4-inch pieces, and marinate lightly in your favorite herbs and a splash of lemon juice for about 10 minutes.

  • 3

    Slice the zucchini, eggplant, and red bell pepper into even pieces. Toss them with a little salt, pepper, and a drizzle of olive oil.

  • 4

    Grill the tempeh for about 3-4 minutes per side until grill marks appear and heated through.

  • 5

    Grill the vegetables for 4-5 minutes until they are tender and have charred edges.

  • 6

    Toast the slice of whole wheat bread lightly on the grill or in a toaster.

  • 7

    Spread basil pesto evenly over the toasted bread. Layer the grilled vegetables, then add the grilled tempeh on top.

  • 8

    Crumble the goat cheese and dollop the hummus over the tempeh layer.

  • 9

    Finish with a garnish of fresh basil if desired, then serve immediately.