YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable Sandwich with Garlic Aioli
Enjoy a hearty and colorful sandwich filled with herb-roasted vegetables, protein-packed roasted chickpeas and grilled tofu, accented with tangy crumbled feta and a light garlic aioli made from Greek yogurt. This vibrant creation features a perfect balance of textures and flavors, ideal for any meal of the day.
INGREDIENTS
2 slices Whole-Grain Bread
1 medium Red Bell Pepper
1/2 medium Zucchini
1/4 medium Red Onion
1/2 cup Roasted Chickpeas
3 oz Grilled Tofu
1 oz Feta Cheese
1 serving Garlic Aioli
2 tbsp Mixed Fresh Herbs
PREPARATION
Preheat the oven to 400°F (200°C). Slice the red bell pepper, zucchini, and red onion into even pieces.
Toss the vegetables with a drizzle of olive oil, mixed fresh herbs, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and slightly charred.
While the vegetables roast, press and slice the tofu into 1/4-inch slabs. Grill the tofu on a preheated grill pan over medium heat for about 3-4 minutes per side until grill marks appear.
Prepare the garlic aioli by mixing nonfat Greek yogurt with a small amount of olive oil, minced garlic, lemon juice, salt, and pepper in a small bowl.
Toast the whole-grain bread lightly. Spread a thin layer of garlic aioli on each slice.
Layer the roasted vegetables, roasted chickpeas, grilled tofu, and crumble feta cheese on one slice of bread. Top with the second slice and press gently to hold the ingredients.
Cut the sandwich in half and serve immediately, enjoying the blend of sweet, savory, and tangy flavors.