YOUR SOLIN GENERATED RECIPE
Herb-Marinated Grilled Vegetable Sandwich with Pesto
Enjoy a vibrant, hearty sandwich featuring grilled veggies and savory grilled tempeh layered between whole grain bread, enhanced by a light, aromatic basil pesto and a sprinkle of nutritional yeast for a subtle umami boost. Perfectly balanced for a satisfying meal any time of the day.
INGREDIENTS
2 slices Whole Grain Bread
4 ounces Grilled Tempeh
1/2 cup Zucchini
1/2 medium Red Bell Pepper
2 slices Red Onion
1 tablespoon Basil Pesto
1 tablespoon Nutritional Yeast
1 teaspoon Olive Oil
PREPARATION
Prepare a marinade by combining olive oil, a pinch of salt, pepper, and your favorite dried herbs. Lightly brush the tempeh and sliced vegetables like zucchini, red bell pepper, and red onion with this mixture.
Preheat a grill pan over medium-high heat. Grill the tempeh slices for about 4-5 minutes per side until they acquire nice grill marks and are heated through.
Grill the vegetable slices for 3-4 minutes per side until they are tender and have attractive char marks.
Lightly toast the whole grain bread slices on the grill or in a toaster to add crunch.
Spread the basil pesto evenly on one side of each slice of bread.
Layer the grilled tempeh and vegetables on one slice, then sprinkle the nutritional yeast over the top for a subtle boost in umami and additional protein.
Top with the remaining slice of bread, pesto side down, then press slightly to secure the fillings.
Slice the sandwich diagonally and serve immediately while warm.