Herb-Marinated Grilled Vegetable Panini

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

Herb-Marinated Grilled Vegetable Panini

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Grilled Vegetable Panini

Savor this rustic panini bursting with herb-marinated, grilled vegetables and layers of fresh mozzarella. Crispy on the outside and melty on the inside, it's a delightful marriage of textures and flavors perfect for a hearty breakfast, lunch, or dinner.

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NUTRITION

289kcal
Protein
15.6g
Fat
12g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

3 oz Fresh Mozzarella Cheese

3 oz Portobello Mushroom

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Eggplant

1 tsp Olive Oil

2 tbsp Mixed Fresh Herbs (Basil, Oregano, Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

    In a small bowl, combine olive oil, chopped fresh herbs, salt, and pepper to create the herb marinade.

  • 2

    Thinly slice portobello mushroom, zucchini, red bell pepper, and eggplant. Toss them in the herb marinade and let sit for 10 minutes.

  • 3

    Preheat a grill pan over medium-high heat. Grill the vegetables for 3-4 minutes on each side until they are tender and have nice grill marks.

  • 4

    Lightly toast the whole grain bread slices on the grill pan until just crispy.

  • 5

    Assemble the panini by layering the grilled vegetables and fresh mozzarella cheese between the toasted slices of bread.

  • 6

    Press the sandwich gently with a spatula or panini press if available, and grill for an additional 2-3 minutes to allow the mozzarella to soften and slightly melt.

  • 7

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

Herb-Marinated Grilled Vegetable Panini

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

Herb-Marinated Grilled Vegetable Panini

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Grilled Vegetable Panini

Savor this rustic panini bursting with herb-marinated, grilled vegetables and layers of fresh mozzarella. Crispy on the outside and melty on the inside, it's a delightful marriage of textures and flavors perfect for a hearty breakfast, lunch, or dinner.

NUTRITION

289kcal
Protein
15.6g
Fat
12g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

3 oz Fresh Mozzarella Cheese

3 oz Portobello Mushroom

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Eggplant

1 tsp Olive Oil

2 tbsp Mixed Fresh Herbs (Basil, Oregano, Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    In a small bowl, combine olive oil, chopped fresh herbs, salt, and pepper to create the herb marinade.

  • 2

    Thinly slice portobello mushroom, zucchini, red bell pepper, and eggplant. Toss them in the herb marinade and let sit for 10 minutes.

  • 3

    Preheat a grill pan over medium-high heat. Grill the vegetables for 3-4 minutes on each side until they are tender and have nice grill marks.

  • 4

    Lightly toast the whole grain bread slices on the grill pan until just crispy.

  • 5

    Assemble the panini by layering the grilled vegetables and fresh mozzarella cheese between the toasted slices of bread.

  • 6

    Press the sandwich gently with a spatula or panini press if available, and grill for an additional 2-3 minutes to allow the mozzarella to soften and slightly melt.

  • 7

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