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

Savor a hearty sandwich featuring a colorful medley of herb-roasted vegetables layered between slices of whole grain bread, complemented by a tangy garlic aioli made with creamy nonfat Greek yogurt. This satisfying meal is boosted with fluffy scrambled eggs to meet your protein goals while keeping the flavors fresh and vibrant.

Try 7 days free, then $12.99 / mo.

NUTRITION

500kcal
Protein
34.7g
Fat
17.3g
Carbs
61.1g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

2 large Eggs

1/2 cup diced Eggplant

1/2 cup diced Zucchini

1/2 cup sliced Red Bell Pepper

1 cup Arugula

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

1 tsp Mixed Herbs

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the diced eggplant, zucchini, and sliced red bell pepper with a drizzle of olive oil, mixed herbs, salt, and pepper. Spread them out on a baking sheet and roast for about 20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, prepare the garlic aioli. In a small bowl, combine the nonfat Greek yogurt, minced garlic, lemon juice, a dash of salt, and a tiny pinch of pepper. Stir well and set aside.

  • 3

    In a non-stick skillet over medium heat, scramble the eggs until just set. Season lightly with salt and pepper.

  • 4

    Toast the whole grain bread slices until golden. Spread a generous layer of garlic aioli on one side of each slice.

  • 5

    Assemble the sandwich by first layering the roasted vegetables on one slice of bread, followed by the scrambled eggs and fresh arugula. Top with the second slice, garlic aioli side down.

  • 6

    Slice the sandwich 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

Savor a hearty sandwich featuring a colorful medley of herb-roasted vegetables layered between slices of whole grain bread, complemented by a tangy garlic aioli made with creamy nonfat Greek yogurt. This satisfying meal is boosted with fluffy scrambled eggs to meet your protein goals while keeping the flavors fresh and vibrant.

NUTRITION

500kcal
Protein
34.7g
Fat
17.3g
Carbs
61.1g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

2 large Eggs

1/2 cup diced Eggplant

1/2 cup diced Zucchini

1/2 cup sliced Red Bell Pepper

1 cup Arugula

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

1 tsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the diced eggplant, zucchini, and sliced red bell pepper with a drizzle of olive oil, mixed herbs, salt, and pepper. Spread them out on a baking sheet and roast for about 20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, prepare the garlic aioli. In a small bowl, combine the nonfat Greek yogurt, minced garlic, lemon juice, a dash of salt, and a tiny pinch of pepper. Stir well and set aside.

  • 3

    In a non-stick skillet over medium heat, scramble the eggs until just set. Season lightly with salt and pepper.

  • 4

    Toast the whole grain bread slices until golden. Spread a generous layer of garlic aioli on one side of each slice.

  • 5

    Assemble the sandwich by first layering the roasted vegetables on one slice of bread, followed by the scrambled eggs and fresh arugula. Top with the second slice, garlic aioli side down.

  • 6

    Slice the sandwich in half and serve immediately.