YOUR SOLIN GENERATED RECIPE
Herb-Marinated Grilled Vegetable Sandwich with Pesto
Savor a vibrant, grilled vegetable sandwich elevated with a zesty herb marinade, grilled tempeh for an extra protein punch, and a smear of fresh basil pesto crowned with creamy mozzarella. This sandwich boasts a delightful blend of textures, balancing tangy, smoky, and savory flavors for a hearty, satisfying meal.
INGREDIENTS
2 slices Whole Grain Bread
3 oz Tempeh
1/2 medium Zucchini
1/2 medium Red Bell Pepper
1/4 medium Red Onion
1 oz Fresh Mozzarella Cheese
2 tbsp Low-Fat Basil Pesto
PREPARATION
Preheat a grill or grill pan to medium-high heat.
Slice the tempeh into 1/4-inch thick pieces and marinate lightly with your favorite herbs (such as oregano and basil) and a drizzle of olive oil for 10 minutes.
Slice the zucchini, red bell pepper, and red onion into thin strips. Toss them with a little olive oil, salt, and pepper.
Grill the marinaded tempeh for about 3-4 minutes per side until grill marks form and it's heated through.
Grill the vegetables for 3-5 minutes until they are tender with slight char marks.
Toast the whole grain bread slices lightly on the grill for added crunch.
Spread 1 tablespoon of low-fat basil pesto on each slice of toasted bread.
Layer the grilled tempeh, vegetables, and then top with a slice of fresh mozzarella cheese on one piece of bread.
Assemble the sandwich by topping with the second piece of bread, cut in half if desired, and serve immediately.