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 medley of herb-roasted vegetables paired with grilled tofu, melty low-fat mozzarella, and a drizzle of fresh basil pesto sandwiched between hearty whole grain bread. This panini delivers a satisfying crunch and a harmonious blend of savory flavors, perfect for a nutritious meal any time of day.

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NUTRITION

477kcal
Protein
28.1g
Fat
25.1g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

3.5 ounces Extra-Firm Tofu

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Eggplant

1 tablespoon Fresh Basil Pesto

1 slice Low-Fat Mozzarella Cheese

1 teaspoon Olive Oil

1/2 teaspoon Mixed Dried Italian Herbs

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the chopped red bell pepper, zucchini, and eggplant with olive oil and dried Italian herbs on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20 minutes, stirring halfway through until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, slice the tofu into 1/4-inch thick pieces and grill them in a non-stick pan over medium heat for about 3 minutes per side until lightly browned.

  • 5

    Lightly toast the whole grain bread slices in a pan or toaster.

  • 6

    Spread the fresh basil pesto on each slice of toasted bread.

  • 7

    Layer the roasted vegetables, grilled tofu, and the low-fat mozzarella cheese on one slice of bread, then top with the other slice, pesto side down.

  • 8

    Press the sandwich gently and, if desired, grill the assembled panini in a panini press or heavy skillet on medium heat for 3-4 minutes per side until the cheese softens.

  • 9

    Cut 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

Enjoy a vibrant medley of herb-roasted vegetables paired with grilled tofu, melty low-fat mozzarella, and a drizzle of fresh basil pesto sandwiched between hearty whole grain bread. This panini delivers a satisfying crunch and a harmonious blend of savory flavors, perfect for a nutritious meal any time of day.

NUTRITION

477kcal
Protein
28.1g
Fat
25.1g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

3.5 ounces Extra-Firm Tofu

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Eggplant

1 tablespoon Fresh Basil Pesto

1 slice Low-Fat Mozzarella Cheese

1 teaspoon Olive Oil

1/2 teaspoon Mixed Dried Italian Herbs

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the chopped red bell pepper, zucchini, and eggplant with olive oil and dried Italian herbs on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20 minutes, stirring halfway through until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, slice the tofu into 1/4-inch thick pieces and grill them in a non-stick pan over medium heat for about 3 minutes per side until lightly browned.

  • 5

    Lightly toast the whole grain bread slices in a pan or toaster.

  • 6

    Spread the fresh basil pesto on each slice of toasted bread.

  • 7

    Layer the roasted vegetables, grilled tofu, and the low-fat mozzarella cheese on one slice of bread, then top with the other slice, pesto side down.

  • 8

    Press the sandwich gently and, if desired, grill the assembled panini in a panini press or heavy skillet on medium heat for 3-4 minutes per side until the cheese softens.

  • 9

    Cut in half and serve warm.