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 medley of grilled vegetables and marinated tempeh nestled between hearty whole grain bread slices, drizzled with a fresh basil pesto. This sandwich offers a delightful balance of smoky char and herbaceous brightness, perfect for a satisfying meal at any time of day.

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NUTRITION

388kcal
Protein
24.1g
Fat
21.7g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

1/4 medium Eggplant (45g)

1/4 medium Zucchini (42g)

1/4 medium Red Bell Pepper (30g)

75g Tempeh

1 tbsp Pesto Sauce

1 tsp Olive Oil for marinade

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PREPARATION

  • 1

    Slice the eggplant, zucchini, and red bell pepper into even strips. Cut the tempeh into thin slices.

  • 2

    In a small bowl, whisk together olive oil, a squeeze of lemon juice, and your favorite chopped fresh herbs (such as basil, oregano, and thyme) to create a light herb marinade.

  • 3

    Toss the vegetables and tempeh in the marinade until well-coated. Let them sit for 10-15 minutes.

  • 4

    Preheat a grill pan or outdoor grill to medium-high heat. Grill the vegetables and tempeh for about 3-4 minutes per side, until they develop a slight char and are tender.

  • 5

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

  • 6

    Spread the pesto sauce evenly on one side of each bread slice.

  • 7

    Layer the grilled vegetables and tempeh onto one slice of bread and top with the other slice. Press slightly, slice in half if desired, and 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

Savor a vibrant medley of grilled vegetables and marinated tempeh nestled between hearty whole grain bread slices, drizzled with a fresh basil pesto. This sandwich offers a delightful balance of smoky char and herbaceous brightness, perfect for a satisfying meal at any time of day.

NUTRITION

388kcal
Protein
24.1g
Fat
21.7g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

1/4 medium Eggplant (45g)

1/4 medium Zucchini (42g)

1/4 medium Red Bell Pepper (30g)

75g Tempeh

1 tbsp Pesto Sauce

1 tsp Olive Oil for marinade

PREPARATION

  • 1

    Slice the eggplant, zucchini, and red bell pepper into even strips. Cut the tempeh into thin slices.

  • 2

    In a small bowl, whisk together olive oil, a squeeze of lemon juice, and your favorite chopped fresh herbs (such as basil, oregano, and thyme) to create a light herb marinade.

  • 3

    Toss the vegetables and tempeh in the marinade until well-coated. Let them sit for 10-15 minutes.

  • 4

    Preheat a grill pan or outdoor grill to medium-high heat. Grill the vegetables and tempeh for about 3-4 minutes per side, until they develop a slight char and are tender.

  • 5

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

  • 6

    Spread the pesto sauce evenly on one side of each bread slice.

  • 7

    Layer the grilled vegetables and tempeh onto one slice of bread and top with the other slice. Press slightly, slice in half if desired, and serve immediately.