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

Enjoy a hearty and vibrant sandwich featuring herb-roasted vegetables layered with grilled tempeh on whole grain bread, all elevated by a creamy garlic aioli made with Greek yogurt. This meal offers a satisfying blend of textures and aromatic flavors perfect for any meal of the day.

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NUTRITION

532kcal
Protein
31.4g
Fat
23.3g
Carbs
55.9g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

4 oz Tempeh

1/2 cup Mixed Bell Peppers

1/2 cup Zucchini

1/4 cup Red Onion

1 tsp Olive Oil

2 tbsp Garlic Aioli (Greek Yogurt Based)

2 tbsp Fresh Herbs (Basil & Oregano)

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Chop the mixed bell peppers, zucchini, and red onion into bite-sized pieces. Toss them with olive oil and fresh herbs, and season lightly with salt and pepper.

  • 3

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

  • 4

    While the vegetables are roasting, slice the tempeh into 1/4-inch pieces. Pan-sear the tempeh in a non-stick skillet over medium heat until golden brown on both sides, about 3-4 minutes per side.

  • 5

    For the garlic aioli, mix your Greek yogurt with a pinch of garlic powder and a little lemon juice in a small bowl.

  • 6

    Toast the whole grain bread slices lightly if desired.

  • 7

    Assemble the sandwich by spreading the garlic aioli on both slices of bread, then layering the roasted vegetables and the pan-seared tempeh.

  • 8

    Serve immediately and enjoy your herb-roasted vegetable sandwich with a burst of flavor!

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

Enjoy a hearty and vibrant sandwich featuring herb-roasted vegetables layered with grilled tempeh on whole grain bread, all elevated by a creamy garlic aioli made with Greek yogurt. This meal offers a satisfying blend of textures and aromatic flavors perfect for any meal of the day.

NUTRITION

532kcal
Protein
31.4g
Fat
23.3g
Carbs
55.9g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

4 oz Tempeh

1/2 cup Mixed Bell Peppers

1/2 cup Zucchini

1/4 cup Red Onion

1 tsp Olive Oil

2 tbsp Garlic Aioli (Greek Yogurt Based)

2 tbsp Fresh Herbs (Basil & Oregano)

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Chop the mixed bell peppers, zucchini, and red onion into bite-sized pieces. Toss them with olive oil and fresh herbs, and season lightly with salt and pepper.

  • 3

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

  • 4

    While the vegetables are roasting, slice the tempeh into 1/4-inch pieces. Pan-sear the tempeh in a non-stick skillet over medium heat until golden brown on both sides, about 3-4 minutes per side.

  • 5

    For the garlic aioli, mix your Greek yogurt with a pinch of garlic powder and a little lemon juice in a small bowl.

  • 6

    Toast the whole grain bread slices lightly if desired.

  • 7

    Assemble the sandwich by spreading the garlic aioli on both slices of bread, then layering the roasted vegetables and the pan-seared tempeh.

  • 8

    Serve immediately and enjoy your herb-roasted vegetable sandwich with a burst of flavor!