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

Savor a vibrant medley of herb-marinated grilled vegetables layered between whole wheat bread, accompanied by a flavorful basil pesto and enhanced with protein-packed grilled tofu, fresh mozzarella, and chickpeas. This sandwich strikes an ideal balance between a creamy, zesty pesto spread and the natural smokiness of grilled veggies, perfect for a wholesome meal any time of day.

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NUTRITION

480kcal
Protein
31g
Fat
24g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

5 ounces Firm Tofu, grilled

1 ounce Fresh Mozzarella Cheese (Part-Skim)

1 tablespoon Basil Pesto

1 cup Grilled Mixed Vegetables (eggplant, zucchini, red bell pepper)

2 ounces Chickpeas (Canned, Drained)

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PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut into slices or cubes and marinate with herbs of your choice for about 15 minutes.

  • 2

    Prepare mixed vegetables by slicing eggplant, zucchini, and red bell pepper. Toss them lightly with olive oil, salt, and pepper.

  • 3

    Preheat your grill or grill pan. Grill the tofu for about 4-5 minutes on each side until grill marks appear. Grill the vegetables for about 3-4 minutes per side until tender and charred.

  • 4

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

  • 5

    Spread basil pesto evenly on one side of each toasted bread slice.

  • 6

    Layer the grilled tofu, mixed vegetables, and sprinkle the chickpeas over the vegetables. Top with slices of fresh mozzarella cheese.

  • 7

    Assemble the sandwich by placing the second slice of bread on top, pesto side down, and press gently.

  • 8

    Slice the sandwich in half 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

Savor a vibrant medley of herb-marinated grilled vegetables layered between whole wheat bread, accompanied by a flavorful basil pesto and enhanced with protein-packed grilled tofu, fresh mozzarella, and chickpeas. This sandwich strikes an ideal balance between a creamy, zesty pesto spread and the natural smokiness of grilled veggies, perfect for a wholesome meal any time of day.

NUTRITION

480kcal
Protein
31g
Fat
24g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

5 ounces Firm Tofu, grilled

1 ounce Fresh Mozzarella Cheese (Part-Skim)

1 tablespoon Basil Pesto

1 cup Grilled Mixed Vegetables (eggplant, zucchini, red bell pepper)

2 ounces Chickpeas (Canned, Drained)

PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut into slices or cubes and marinate with herbs of your choice for about 15 minutes.

  • 2

    Prepare mixed vegetables by slicing eggplant, zucchini, and red bell pepper. Toss them lightly with olive oil, salt, and pepper.

  • 3

    Preheat your grill or grill pan. Grill the tofu for about 4-5 minutes on each side until grill marks appear. Grill the vegetables for about 3-4 minutes per side until tender and charred.

  • 4

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

  • 5

    Spread basil pesto evenly on one side of each toasted bread slice.

  • 6

    Layer the grilled tofu, mixed vegetables, and sprinkle the chickpeas over the vegetables. Top with slices of fresh mozzarella cheese.

  • 7

    Assemble the sandwich by placing the second slice of bread on top, pesto side down, and press gently.

  • 8

    Slice the sandwich in half and serve warm.