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 satisfying, savory sandwich featuring marinated grilled tempeh alongside a vibrant medley of red bell pepper, zucchini, and eggplant. Finished with a light drizzle of basil pesto on hearty whole wheat bread, this dish melds smoky, herby, and fresh flavors for a balanced, delectable meal.

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NUTRITION

572kcal
Protein
38.2g
Fat
22g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

2 slices Whole Wheat Bread

1 medium Red Bell Pepper

1/2 medium Zucchini (approx. 100g)

100g Eggplant

0.5 tbsp Basil Pesto

Herb Marinade (Olive Oil, Lemon Juice, Mixed Herbs)

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PREPARATION

  • 1

    Slice the tempeh into 1/4-inch pieces and marinate in a mixture of olive oil, lemon juice, and your favorite herbs for at least 20 minutes.

  • 2

    Preheat your grill or grill pan to medium-high heat.

  • 3

    Slice the red bell pepper, zucchini, and eggplant uniformly, then toss with a light drizzle of olive oil, salt, and pepper.

  • 4

    Grill the marinated tempeh for about 3-4 minutes per side until grill marks appear and it’s heated through.

  • 5

    Grill the vegetables until they are tender and have nice char marks, approximately 4-5 minutes per side.

  • 6

    Lightly toast the whole wheat bread slices on the grill or in a toaster.

  • 7

    Assemble the sandwich by spreading basil pesto (using 0.5 tbsp) on one slice of bread, layering with grilled tempeh and vegetables, then topping with the second slice.

  • 8

    Serve immediately and enjoy the blend of smoky, fresh, and herby flavors.

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 satisfying, savory sandwich featuring marinated grilled tempeh alongside a vibrant medley of red bell pepper, zucchini, and eggplant. Finished with a light drizzle of basil pesto on hearty whole wheat bread, this dish melds smoky, herby, and fresh flavors for a balanced, delectable meal.

NUTRITION

572kcal
Protein
38.2g
Fat
22g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

2 slices Whole Wheat Bread

1 medium Red Bell Pepper

1/2 medium Zucchini (approx. 100g)

100g Eggplant

0.5 tbsp Basil Pesto

Herb Marinade (Olive Oil, Lemon Juice, Mixed Herbs)

PREPARATION

  • 1

    Slice the tempeh into 1/4-inch pieces and marinate in a mixture of olive oil, lemon juice, and your favorite herbs for at least 20 minutes.

  • 2

    Preheat your grill or grill pan to medium-high heat.

  • 3

    Slice the red bell pepper, zucchini, and eggplant uniformly, then toss with a light drizzle of olive oil, salt, and pepper.

  • 4

    Grill the marinated tempeh for about 3-4 minutes per side until grill marks appear and it’s heated through.

  • 5

    Grill the vegetables until they are tender and have nice char marks, approximately 4-5 minutes per side.

  • 6

    Lightly toast the whole wheat bread slices on the grill or in a toaster.

  • 7

    Assemble the sandwich by spreading basil pesto (using 0.5 tbsp) on one slice of bread, layering with grilled tempeh and vegetables, then topping with the second slice.

  • 8

    Serve immediately and enjoy the blend of smoky, fresh, and herby flavors.