YOUR SOLIN GENERATED RECIPE
Herb-Marinated Grilled Vegetable Panini
Savor a medley of herb-marinated grilled vegetables and protein-packed additions enveloped between crispy whole wheat bread slices. This panini pairs tender grilled eggplant, red bell pepper, and zucchini with marinated tofu and hearty chickpeas, accented by a sprinkle of creamy goat cheese and fresh herbs. The result is a vibrant, balanced meal that delights the palate and fuels your day.
INGREDIENTS
2 slices Whole Wheat Bread
150g Firm Tofu
1/2 cup Chickpeas (canned, drained)
1 oz Goat Cheese
75g Eggplant
75g Red Bell Pepper
75g Zucchini
0.5 tbsp Olive Oil
Fresh Herbs (basil, oregano, garlic)
PREPARATION
Press the tofu to remove excess moisture and cut it into 1/4-inch thick slices. In a small bowl, mix olive oil with chopped fresh basil, oregano, and minced garlic.
Marinate the tofu slices in the herb mixture for at least 15 minutes.
Slice the eggplant, red bell pepper, and zucchini into moderate pieces suitable for grilling.
Toss the vegetables in a bit of the remaining herb mixture and season lightly with salt and pepper.
Preheat a grill pan over medium heat. Grill the marinated tofu and vegetables until grill marks form and they are tender, about 3-4 minutes per side.
In a separate bowl, gently mash the chickpeas to slightly break them up, keeping some texture.
Assemble the panini by layering the grilled tofu, vegetables, mashed chickpeas, and crumbled goat cheese between the two slices of whole wheat bread.
Press the assembled sandwich in a panini press or use a skillet with a weight on top to toast until the bread is golden and slightly crispy.
Slice and serve warm, enjoying the blend of herbaceous flavors and hearty ingredients.