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

Savor a delicious panini featuring herb-roasted vegetables, tender chickpeas, and melted low-fat mozzarella, all elevated with a vibrant basil pesto. This balanced creation delivers satisfying textures and flavors, making it a perfect option for breakfast, lunch, or dinner.

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NUTRITION

565kcal
Protein
31.5g
Fat
18g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Panini Bread (120g)

1.5 oz Low-Fat Mozzarella Cheese (42g)

1/3 cup Cooked Chickpeas (53g)

1/2 cup Roasted Mixed Vegetables (75g)

1 tbsp Fresh Basil Pesto (15g)

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PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a baking sheet lined with parchment paper.

  • 2

    Toss chopped red bell pepper, zucchini, and eggplant with a drizzle of olive oil, salt, and pepper, then spread them on the baking sheet. Roast in the oven for 20 minutes until tender and lightly charred.

  • 3

    Meanwhile, mash the cooked chickpeas slightly in a bowl and mix in a pinch of salt and pepper.

  • 4

    Lightly toast the slices of whole grain panini bread on a pan or griddle until just crisped.

  • 5

    Spread a thin layer of fresh basil pesto on one side of each bread slice.

  • 6

    Layer on the roasted vegetables, mashed chickpeas, and evenly distribute the low-fat mozzarella cheese over the vegetables.

  • 7

    Assemble the sandwich, press lightly, and if desired, return the panini to the panini press or grill for 3-4 minutes to melt the cheese and help the flavors meld.

  • 8

    Slice in half 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

Savor a delicious panini featuring herb-roasted vegetables, tender chickpeas, and melted low-fat mozzarella, all elevated with a vibrant basil pesto. This balanced creation delivers satisfying textures and flavors, making it a perfect option for breakfast, lunch, or dinner.

NUTRITION

565kcal
Protein
31.5g
Fat
18g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Panini Bread (120g)

1.5 oz Low-Fat Mozzarella Cheese (42g)

1/3 cup Cooked Chickpeas (53g)

1/2 cup Roasted Mixed Vegetables (75g)

1 tbsp Fresh Basil Pesto (15g)

PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a baking sheet lined with parchment paper.

  • 2

    Toss chopped red bell pepper, zucchini, and eggplant with a drizzle of olive oil, salt, and pepper, then spread them on the baking sheet. Roast in the oven for 20 minutes until tender and lightly charred.

  • 3

    Meanwhile, mash the cooked chickpeas slightly in a bowl and mix in a pinch of salt and pepper.

  • 4

    Lightly toast the slices of whole grain panini bread on a pan or griddle until just crisped.

  • 5

    Spread a thin layer of fresh basil pesto on one side of each bread slice.

  • 6

    Layer on the roasted vegetables, mashed chickpeas, and evenly distribute the low-fat mozzarella cheese over the vegetables.

  • 7

    Assemble the sandwich, press lightly, and if desired, return the panini to the panini press or grill for 3-4 minutes to melt the cheese and help the flavors meld.

  • 8

    Slice in half and serve warm.