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

Savor a vibrant mix of grilled vegetables layered on a small whole grain bun, elevated by smoky grilled tempeh and a fresh basil pesto. This sandwich bursts with herbaceous aromas and a satisfying blend of textures, making it a delightful, balanced meal for any time of the day.

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NUTRITION

555kcal
Protein
32g
Fat
20g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

1 small Whole Grain Sandwich Bun (70g)

100g Grilled Tempeh

1 cup Mixed Grilled Vegetables (150g)

1 tbsp Light Basil Pesto (15g)

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PREPARATION

  • 1

    Preheat a grill pan over medium heat.

  • 2

    Slice tempeh into 1/4-inch thick pieces. Lightly brush with a mix of herbs (such as basil, oregano) and a squeeze of lemon juice.

  • 3

    Slice zucchini, bell pepper, eggplant, and red onion into even strips. Toss the vegetables with a pinch of salt, pepper, and a touch of dried herbs.

  • 4

    Grill the tempeh for about 3-4 minutes on each side until grill marks appear and it is heated through.

  • 5

    Grill the mixed vegetables for 5-7 minutes until they are tender and lightly charred.

  • 6

    Lightly toast the whole grain bun on the grill or in a toaster.

  • 7

    Assemble the sandwich by spreading the basil pesto on both halves of the bun. Layer the grilled vegetables and then the tempeh.

  • 8

    Serve immediately and enjoy this flavorful, protein-forward sandwich.

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

Savor a vibrant mix of grilled vegetables layered on a small whole grain bun, elevated by smoky grilled tempeh and a fresh basil pesto. This sandwich bursts with herbaceous aromas and a satisfying blend of textures, making it a delightful, balanced meal for any time of the day.

NUTRITION

555kcal
Protein
32g
Fat
20g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

1 small Whole Grain Sandwich Bun (70g)

100g Grilled Tempeh

1 cup Mixed Grilled Vegetables (150g)

1 tbsp Light Basil Pesto (15g)

PREPARATION

  • 1

    Preheat a grill pan over medium heat.

  • 2

    Slice tempeh into 1/4-inch thick pieces. Lightly brush with a mix of herbs (such as basil, oregano) and a squeeze of lemon juice.

  • 3

    Slice zucchini, bell pepper, eggplant, and red onion into even strips. Toss the vegetables with a pinch of salt, pepper, and a touch of dried herbs.

  • 4

    Grill the tempeh for about 3-4 minutes on each side until grill marks appear and it is heated through.

  • 5

    Grill the mixed vegetables for 5-7 minutes until they are tender and lightly charred.

  • 6

    Lightly toast the whole grain bun on the grill or in a toaster.

  • 7

    Assemble the sandwich by spreading the basil pesto on both halves of the bun. Layer the grilled vegetables and then the tempeh.

  • 8

    Serve immediately and enjoy this flavorful, protein-forward sandwich.