Herb-Marinated Grilled Vegetable Panini

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

Herb-Marinated Grilled Vegetable Panini

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Grilled Vegetable Panini

Enjoy a delightful medley of grilled marinated vegetables, savory tempeh, and melty low-fat mozzarella pressed between hearty whole grain panini bread. This flavorful panini bursts with herb-infused vibrancy and offers a satisfying, balanced composition perfect for any meal of the day.

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NUTRITION

657kcal
Protein
44.9g
Fat
33.0g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Panini Bread (~140g)

100g Tempeh

1 slice Low-Fat Mozzarella Cheese (28g)

1/2 medium Zucchini (~100g)

1/2 medium Red Bell Pepper (~75g)

1 portion Eggplant (~100g)

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

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PREPARATION

  • 1

    Slice the zucchini, red bell pepper, and eggplant into even pieces for grilling.

  • 2

    In a bowl, whisk together olive oil and mixed dried herbs. Toss the tempeh cubes and vegetable slices in the marinade, ensuring they are evenly coated.

  • 3

    Preheat a grill or grill pan over medium-high heat. Grill the tempeh for about 3-4 minutes per side until nicely charred and heated through.

  • 4

    Grill the vegetables for about 4-5 minutes per side until tender and with visible grill marks.

  • 5

    Assemble the panini by layering the grilled tempeh, vegetables, and the low-fat mozzarella cheese between the two slices of whole grain panini bread.

  • 6

    Heat a panini press or a skillet over medium heat and toast the assembled sandwich for 3-4 minutes until the bread is crispy and the cheese starts to melt.

  • 7

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

Herb-Marinated Grilled Vegetable Panini

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

Herb-Marinated Grilled Vegetable Panini

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Grilled Vegetable Panini

Enjoy a delightful medley of grilled marinated vegetables, savory tempeh, and melty low-fat mozzarella pressed between hearty whole grain panini bread. This flavorful panini bursts with herb-infused vibrancy and offers a satisfying, balanced composition perfect for any meal of the day.

NUTRITION

657kcal
Protein
44.9g
Fat
33.0g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Panini Bread (~140g)

100g Tempeh

1 slice Low-Fat Mozzarella Cheese (28g)

1/2 medium Zucchini (~100g)

1/2 medium Red Bell Pepper (~75g)

1 portion Eggplant (~100g)

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

PREPARATION

  • 1

    Slice the zucchini, red bell pepper, and eggplant into even pieces for grilling.

  • 2

    In a bowl, whisk together olive oil and mixed dried herbs. Toss the tempeh cubes and vegetable slices in the marinade, ensuring they are evenly coated.

  • 3

    Preheat a grill or grill pan over medium-high heat. Grill the tempeh for about 3-4 minutes per side until nicely charred and heated through.

  • 4

    Grill the vegetables for about 4-5 minutes per side until tender and with visible grill marks.

  • 5

    Assemble the panini by layering the grilled tempeh, vegetables, and the low-fat mozzarella cheese between the two slices of whole grain panini bread.

  • 6

    Heat a panini press or a skillet over medium heat and toast the assembled sandwich for 3-4 minutes until the bread is crispy and the cheese starts to melt.

  • 7

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