Herb-Marinated Grilled Vegetable Sandwich with Pesto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Marinated Grilled Vegetable Sandwich with Pesto

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Grilled Vegetable Sandwich with Pesto

Enjoy a vibrant medley of grilled vegetables and marinated tofu nestled between hearty whole wheat bread slices, accented with a fresh basil pesto and crisp spinach. This sandwich boasts a layered blend of smoky grilled flavors and a rich, herbaceous spread that elevates each bite.

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NUTRITION

564kcal
Protein
36.9g
Fat
31.6g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread (~70g each)

150g Extra Firm Tofu

1 Portobello Mushroom (100g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (100g)

1/4 medium Eggplant (60g)

2 tbsp Pesto (30g total)

1 cup Fresh Spinach (30g)

1 tsp Olive Oil

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into slices.

  • 2

    In a shallow dish, whisk together olive oil, a pinch of salt, pepper, and your choice of dried herbs. Marinate the tofu slices for 10 minutes.

  • 3

    Preheat a grill or grill pan over medium-high heat.

  • 4

    Slice the Portobello mushroom, red bell pepper, zucchini, and eggplant into even pieces.

  • 5

    Grill the marinated tofu and vegetables until nice grill marks appear and the vegetables are tender, about 3-4 minutes per side.

  • 6

    Toast the whole wheat bread slices lightly on the grill or in a toaster.

  • 7

    Spread the pesto generously on one side of each bread slice.

  • 8

    Layer the grilled tofu, vegetables, and fresh spinach on one slice of bread and top with the second slice, pesto side down.

  • 9

    Press lightly, slice in half if desired, and serve warm.

Herb-Marinated Grilled Vegetable Sandwich with Pesto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Marinated Grilled Vegetable Sandwich with Pesto

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Grilled Vegetable Sandwich with Pesto

Enjoy a vibrant medley of grilled vegetables and marinated tofu nestled between hearty whole wheat bread slices, accented with a fresh basil pesto and crisp spinach. This sandwich boasts a layered blend of smoky grilled flavors and a rich, herbaceous spread that elevates each bite.

NUTRITION

564kcal
Protein
36.9g
Fat
31.6g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread (~70g each)

150g Extra Firm Tofu

1 Portobello Mushroom (100g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (100g)

1/4 medium Eggplant (60g)

2 tbsp Pesto (30g total)

1 cup Fresh Spinach (30g)

1 tsp Olive Oil

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into slices.

  • 2

    In a shallow dish, whisk together olive oil, a pinch of salt, pepper, and your choice of dried herbs. Marinate the tofu slices for 10 minutes.

  • 3

    Preheat a grill or grill pan over medium-high heat.

  • 4

    Slice the Portobello mushroom, red bell pepper, zucchini, and eggplant into even pieces.

  • 5

    Grill the marinated tofu and vegetables until nice grill marks appear and the vegetables are tender, about 3-4 minutes per side.

  • 6

    Toast the whole wheat bread slices lightly on the grill or in a toaster.

  • 7

    Spread the pesto generously on one side of each bread slice.

  • 8

    Layer the grilled tofu, vegetables, and fresh spinach on one slice of bread and top with the second slice, pesto side down.

  • 9

    Press lightly, slice in half if desired, and serve warm.