YOUR SOLIN GENERATED RECIPE
Herb-Marinated Grilled Vegetable Sandwich with Pesto
Enjoy a vibrant and satisfying sandwich featuring a medley of herb-marinated grilled vegetables layered between whole wheat bread, accented with a vibrant basil pesto and creamy goat cheese. This hearty sandwich balances rustic grilled flavors with a touch of tangy creaminess, making it perfect for a fulfilling breakfast, lunch, or dinner.
INGREDIENTS
2 slices Whole Wheat Bread
4 ounces Extra Firm Tofu
50g Zucchini
50g Eggplant
50g Red Bell Pepper
30g Red Onion
1 tbsp Basil Pesto
2 oz Goat Cheese
0.5 tbsp Olive Oil & Herbs Marinade
PREPARATION
Press and slice the extra firm tofu into 1/4-inch thick slices. Marinate the tofu with a bit of olive oil, salt, pepper, and your favorite dried herbs for at least 15 minutes.
Preheat the grill or grill pan to medium-high heat. Meanwhile, slice zucchini, eggplant, red bell pepper, and red onion into even pieces.
In a bowl, toss the vegetables with the herb marinade to evenly coat them.
Grill the tofu slices for about 3-4 minutes on each side until grill marks appear and they are heated through. Grill the vegetables for 2-3 minutes on each side until they are tender and slightly charred.
Lightly toast the whole wheat bread slices on the grill for added crunch.
Spread a generous layer of basil pesto on one slice of toasted bread. Layer with grilled tofu, vegetables, and crumble the 2 oz of goat cheese evenly over the top.
Top with the second slice of bread, press gently, and serve immediately.