Herb-Roasted Vegetable Sandwich with Garlic Aioli

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

Herb-Roasted Vegetable Sandwich with Garlic Aioli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Sandwich with Garlic Aioli

This savory sandwich boasts herb-roasted vegetables layered over whole grain bread, complemented by protein-packed roasted chickpeas and a creamy garlic aioli made with Greek yogurt. Enhanced with a melty slice of low-fat provolone cheese, every bite offers a perfect balance of textures and flavors for a satisfying, nutritious meal.

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NUTRITION

498kcal
Protein
32.4g
Fat
14.7g
Carbs
67.7g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

1 cup Chickpeas

1 cup Mixed Vegetables (Red Bell Pepper, Zucchini, Red Onion)

2 Tbsp Greek Yogurt (for Garlic Aioli)

1 slice Low-Fat Provolone Cheese

1 Tbsp Fresh Herbs (Rosemary, Thyme)

1 tsp Extra Virgin Olive Oil

1 Garlic Clove

1 tsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, toss the chickpeas and mixed vegetables with extra virgin olive oil, fresh herbs, salt, and pepper.

  • 3

    Spread the chickpeas and vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, prepare the garlic aioli by mashing the garlic clove and mixing it into the Greek yogurt along with lemon juice, salt, and pepper.

  • 5

    Toast the whole grain bread slices lightly in a toaster or on a pan.

  • 6

    Assemble the sandwich by layering the roasted chickpeas and vegetables on one slice of bread, drizzling with the garlic aioli, and topping with the low-fat provolone cheese.

  • 7

    Place the other slice of bread on top, slice in half if desired, and serve warm.

Herb-Roasted Vegetable Sandwich with Garlic Aioli

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

Herb-Roasted Vegetable Sandwich with Garlic Aioli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Sandwich with Garlic Aioli

This savory sandwich boasts herb-roasted vegetables layered over whole grain bread, complemented by protein-packed roasted chickpeas and a creamy garlic aioli made with Greek yogurt. Enhanced with a melty slice of low-fat provolone cheese, every bite offers a perfect balance of textures and flavors for a satisfying, nutritious meal.

NUTRITION

498kcal
Protein
32.4g
Fat
14.7g
Carbs
67.7g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

1 cup Chickpeas

1 cup Mixed Vegetables (Red Bell Pepper, Zucchini, Red Onion)

2 Tbsp Greek Yogurt (for Garlic Aioli)

1 slice Low-Fat Provolone Cheese

1 Tbsp Fresh Herbs (Rosemary, Thyme)

1 tsp Extra Virgin Olive Oil

1 Garlic Clove

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, toss the chickpeas and mixed vegetables with extra virgin olive oil, fresh herbs, salt, and pepper.

  • 3

    Spread the chickpeas and vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, prepare the garlic aioli by mashing the garlic clove and mixing it into the Greek yogurt along with lemon juice, salt, and pepper.

  • 5

    Toast the whole grain bread slices lightly in a toaster or on a pan.

  • 6

    Assemble the sandwich by layering the roasted chickpeas and vegetables on one slice of bread, drizzling with the garlic aioli, and topping with the low-fat provolone cheese.

  • 7

    Place the other slice of bread on top, slice in half if desired, and serve warm.