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 panini packed with herb-roasted vegetables, melty low-fat mozzarella, and a fresh basil pesto spread between hearty Ezekiel bread slices. Each bite offers a perfect balance of savory veggies, creamy cheese, and an aromatic pesto that makes this sandwich a satisfying meal any time of day.

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NUTRITION

460kcal
Protein
37.1g
Fat
17.4g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

2 slices Ezekiel Bread

2.5 oz Low-Fat Mozzarella Cheese

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

1 tbsp Basil Pesto

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss sliced zucchini, red bell pepper, and red onion with a light drizzle of olive oil, salt, and pepper.

  • 2

    Spread the vegetables on a baking sheet and roast for about 15 minutes until they are tender and slightly caramelized.

  • 3

    While the vegetables roast, preheat a panini press or grill pan over medium heat.

  • 4

    Lightly toast the Ezekiel bread slices. Spread one side of each slice with basil pesto.

  • 5

    Layer the roasted vegetables evenly on one slice, then top with low-fat mozzarella cheese.

  • 6

    Close the sandwich with the second slice, pesto side down, and press it in the panini press until the bread is crisp and the cheese starts to melt.

  • 7

    Remove from heat, 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

Enjoy a vibrant panini packed with herb-roasted vegetables, melty low-fat mozzarella, and a fresh basil pesto spread between hearty Ezekiel bread slices. Each bite offers a perfect balance of savory veggies, creamy cheese, and an aromatic pesto that makes this sandwich a satisfying meal any time of day.

NUTRITION

460kcal
Protein
37.1g
Fat
17.4g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

2 slices Ezekiel Bread

2.5 oz Low-Fat Mozzarella Cheese

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

1 tbsp Basil Pesto

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss sliced zucchini, red bell pepper, and red onion with a light drizzle of olive oil, salt, and pepper.

  • 2

    Spread the vegetables on a baking sheet and roast for about 15 minutes until they are tender and slightly caramelized.

  • 3

    While the vegetables roast, preheat a panini press or grill pan over medium heat.

  • 4

    Lightly toast the Ezekiel bread slices. Spread one side of each slice with basil pesto.

  • 5

    Layer the roasted vegetables evenly on one slice, then top with low-fat mozzarella cheese.

  • 6

    Close the sandwich with the second slice, pesto side down, and press it in the panini press until the bread is crisp and the cheese starts to melt.

  • 7

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