YOUR SOLIN GENERATED RECIPE
Herb-Marinated Grilled Vegetable Sandwich with Pesto
Savor a vibrant medley of grilled vegetables layered between hearty whole grain bread, complemented by a zesty herb marinade, a creamy dollop of hummus, and a bright basil pesto drizzle. This satisfying sandwich delivers a delightful blend of textures and flavors, from the tender, smoky vegetables to the savory, tangy accents that elevate each bite.
INGREDIENTS
2 slices Whole Grain Bread
4 oz Extra Firm Tofu
1/4 cup Hummus
1 tbsp Basil Pesto
50g Zucchini
50g Red Bell Pepper
50g Eggplant
50g Mushrooms
1 tsp Olive Oil
PREPARATION
Preheat a grill pan or outdoor grill to medium-high heat.
Slice the zucchini, red bell pepper, eggplant, and mushrooms into even pieces.
In a bowl, combine the olive oil with fresh herbs (such as basil, oregano, and thyme) to create a light herb marinade. Toss the vegetables in the marinade until well coated.
Slice the tofu into 1/4-inch thick pieces and lightly season with salt and pepper.
Grill the tofu for about 3-4 minutes on each side until grill marks appear and the tofu is heated through.
Grill the marinated vegetables for 3-5 minutes per side until they are tender with slight char marks.
Lightly toast the whole grain bread slices on the grill if desired.
Spread hummus on one side of each bread slice. Layer the grilled tofu and vegetables on one slice, then drizzle with basil pesto.
Top with the second slice of bread, cut in half, and serve immediately.