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

Savor a vibrant medley of herb-roasted vegetables layered with succulent turkey breast, fresh mozzarella, and a zesty basil pesto spread, all pressed between hearty slices of whole-grain bread to create a panini that is as nutritious as it is delicious.

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NUTRITION

505kcal
Protein
41g
Fat
19g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

3 oz Turkey Breast Slices

2 slices Whole-Grain Bread

1 oz Fresh Mozzarella Cheese

200g Herb-Roasted Vegetables

1 tbsp Basil Pesto

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PREPARATION

  • 1

    Preheat your oven to 425°F. Chop red bell pepper, zucchini, eggplant, and red onion into uniform pieces. Toss them with a drizzle of olive oil, salt, pepper, and a sprinkle of dried herbs.

  • 2

    Spread the vegetables on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized. Once roasted, set aside.

  • 3

    Heat a panini press or grill pan over medium heat. Lightly toast the whole-grain bread slices on one side for a crisp texture.

  • 4

    Spread basil pesto on the toasted side of each bread slice. Layer on the turkey breast slices, the roasted vegetables, and then the fresh mozzarella cheese.

  • 5

    Assemble the sandwich with the remaining bread slice, pesto side down. Place the sandwich on the panini press and grill for 3-4 minutes, or until the bread is golden and the cheese begins to melt.

  • 6

    Remove the panini from the press, let it cool for a minute, then slice in half and serve immediately.

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

Savor a vibrant medley of herb-roasted vegetables layered with succulent turkey breast, fresh mozzarella, and a zesty basil pesto spread, all pressed between hearty slices of whole-grain bread to create a panini that is as nutritious as it is delicious.

NUTRITION

505kcal
Protein
41g
Fat
19g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

3 oz Turkey Breast Slices

2 slices Whole-Grain Bread

1 oz Fresh Mozzarella Cheese

200g Herb-Roasted Vegetables

1 tbsp Basil Pesto

PREPARATION

  • 1

    Preheat your oven to 425°F. Chop red bell pepper, zucchini, eggplant, and red onion into uniform pieces. Toss them with a drizzle of olive oil, salt, pepper, and a sprinkle of dried herbs.

  • 2

    Spread the vegetables on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized. Once roasted, set aside.

  • 3

    Heat a panini press or grill pan over medium heat. Lightly toast the whole-grain bread slices on one side for a crisp texture.

  • 4

    Spread basil pesto on the toasted side of each bread slice. Layer on the turkey breast slices, the roasted vegetables, and then the fresh mozzarella cheese.

  • 5

    Assemble the sandwich with the remaining bread slice, pesto side down. Place the sandwich on the panini press and grill for 3-4 minutes, or until the bread is golden and the cheese begins to melt.

  • 6

    Remove the panini from the press, let it cool for a minute, then slice in half and serve immediately.