YOUR SOLIN GENERATED RECIPE
Herb-Marinated Grilled Vegetable Sandwich with Pesto
Enjoy a vibrant sandwich with grilled seasonal vegetables, enriched by a fragrant basil pesto and complemented by protein-packed grilled tofu and a slice of low‐fat cheddar cheese. The medley of grilled eggplant, zucchini, bell pepper, red onion, and portobello mushrooms pairs beautifully with whole grain bread for a satisfying, nutrient-dense meal.
INGREDIENTS
2 slices Whole Grain Bread (112g total)
0.5 medium Eggplant (~100g)
0.5 medium Zucchini (~100g)
0.5 medium Red Bell Pepper (~75g)
0.25 medium Red Onion (~25g)
100g Portobello Mushrooms
2 tbsp Basil Pesto (30g)
150g Firm Tofu (Grilled)
1 slice Low-Fat Cheddar Cheese (28g)
PREPARATION
Preheat a grill or grill pan over medium heat.
Slice the eggplant, zucchini, red bell pepper, red onion, and portobello mushrooms into even pieces. Place them in a bowl and lightly drizzle with olive oil, sprinkle with mixed dried herbs, salt, and pepper. Toss to coat evenly.
Grill the vegetables for 3-4 minutes on each side until tender and lightly charred.
While the vegetables are grilling, slice the firm tofu into 1/2-inch thick slabs. Brush with a bit of olive oil and grill for about 4-5 minutes per side until grill marks appear.
Lightly toast the whole grain bread slices on the grill for added crunch.
Spread basil pesto evenly on one side of each slice of bread.
Layer the grilled vegetables on one slice of bread, top with the grilled tofu, and place a slice of low-fat cheddar cheese on top. Optionally, return the assembled sandwich to the grill for 1 minute to slightly melt the cheese.
Top with the second slice of bread, pesto side down, slice in half if desired, and serve immediately.