Herb-Roasted Vegetable Sandwich with Garlic Aioli

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

Herb-Roasted Vegetable Sandwich with Garlic Aioli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Sandwich with Garlic Aioli

A hearty and satisfying sandwich featuring crispy whole wheat bread loaded with a savory medley of herb-roasted vegetables, perfectly complemented by a protein-rich grilled tempeh and a creamy garlic aioli enhanced with tangy Greek yogurt. Every bite delivers a burst of fresh, roasted flavors with a hint of herbal goodness and a satisfying texture.

Try 7 days free, then $12.99 / mo.

NUTRITION

522kcal
Protein
36.8g
Fat
18.9g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread (60g total)

1 large Egg (50g)

100g Tempeh

50g Zucchini

50g Red Bell Pepper

50g Eggplant

2 tbsp Plain Nonfat Greek Yogurt Garlic Aioli (30g)

1 tsp mixed fresh Herbs (Rosemary, Thyme)

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, slice the tempeh into thin strips and lightly grill or pan-sear them until golden brown on both sides.

  • 5

    In a small bowl, mix the Greek yogurt with the minced garlic to create a light and creamy garlic aioli.

  • 6

    Toast the whole wheat bread slices lightly. Then, in a small pan, cook the egg to your preference (fried or scrambled works well).

  • 7

    Assemble the sandwich by spreading a layer of garlic aioli on each slice of toasted bread, layering the grilled tempeh, roasted vegetables, and finishing with the cooked egg.

  • 8

    Slice in half and serve immediately.

Herb-Roasted Vegetable Sandwich with Garlic Aioli

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

Herb-Roasted Vegetable Sandwich with Garlic Aioli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Sandwich with Garlic Aioli

A hearty and satisfying sandwich featuring crispy whole wheat bread loaded with a savory medley of herb-roasted vegetables, perfectly complemented by a protein-rich grilled tempeh and a creamy garlic aioli enhanced with tangy Greek yogurt. Every bite delivers a burst of fresh, roasted flavors with a hint of herbal goodness and a satisfying texture.

NUTRITION

522kcal
Protein
36.8g
Fat
18.9g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread (60g total)

1 large Egg (50g)

100g Tempeh

50g Zucchini

50g Red Bell Pepper

50g Eggplant

2 tbsp Plain Nonfat Greek Yogurt Garlic Aioli (30g)

1 tsp mixed fresh Herbs (Rosemary, Thyme)

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, slice the tempeh into thin strips and lightly grill or pan-sear them until golden brown on both sides.

  • 5

    In a small bowl, mix the Greek yogurt with the minced garlic to create a light and creamy garlic aioli.

  • 6

    Toast the whole wheat bread slices lightly. Then, in a small pan, cook the egg to your preference (fried or scrambled works well).

  • 7

    Assemble the sandwich by spreading a layer of garlic aioli on each slice of toasted bread, layering the grilled tempeh, roasted vegetables, and finishing with the cooked egg.

  • 8

    Slice in half and serve immediately.