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

Enjoy a vibrant panini filled with herb-roasted vegetables, melty low-fat mozzarella, and a delicate drizzle of basil pesto. This satisfying, wholesome sandwich offers a perfect balance of textures and flavors—crispy on the outside and soft on the inside—making it an ideal choice for a nutritious meal any time of day.

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NUTRITION

558kcal
Protein
34g
Fat
16g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread (~100g total)

1 cup Assorted Roasted Vegetables (~150g)

75g Low-Fat Mozzarella

0.5 tbsp Basil Pesto

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss chopped zucchini, red bell pepper, and eggplant with a dash of olive oil, salt, and your favorite herbs.

  • 2

    Spread the vegetables on a baking tray and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    Once roasted, set the vegetables aside to cool slightly. Preheat your panini press or sandwich grill.

  • 4

    Assemble your panini by layering the roasted vegetables and low-fat mozzarella between two slices of whole grain bread. Drizzle the basil pesto (0.5 tbsp) over the vegetables.

  • 5

    Place the sandwich in the panini press and grill for 3-5 minutes until the bread is crispy and the cheese has melted.

  • 6

    Remove from the press, slice in half if desired, and serve warm.

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

Enjoy a vibrant panini filled with herb-roasted vegetables, melty low-fat mozzarella, and a delicate drizzle of basil pesto. This satisfying, wholesome sandwich offers a perfect balance of textures and flavors—crispy on the outside and soft on the inside—making it an ideal choice for a nutritious meal any time of day.

NUTRITION

558kcal
Protein
34g
Fat
16g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread (~100g total)

1 cup Assorted Roasted Vegetables (~150g)

75g Low-Fat Mozzarella

0.5 tbsp Basil Pesto

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss chopped zucchini, red bell pepper, and eggplant with a dash of olive oil, salt, and your favorite herbs.

  • 2

    Spread the vegetables on a baking tray and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    Once roasted, set the vegetables aside to cool slightly. Preheat your panini press or sandwich grill.

  • 4

    Assemble your panini by layering the roasted vegetables and low-fat mozzarella between two slices of whole grain bread. Drizzle the basil pesto (0.5 tbsp) over the vegetables.

  • 5

    Place the sandwich in the panini press and grill for 3-5 minutes until the bread is crispy and the cheese has melted.

  • 6

    Remove from the press, slice in half if desired, and serve warm.