Herb-Roasted Vegetable Pesto Panini

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

Herb-Roasted Vegetable Pesto Panini

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Pesto Panini

Savor the delightful medley of roasted vegetables and marinated tempeh layered between hearty whole grain bread, accented with a vibrant homemade pesto and melty fresh mozzarella. This panini delivers a balance of savory flavors and a satisfying crunch, perfect for a nourishing lunch or dinner.

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NUTRITION

585kcal
Protein
35.1g
Fat
31.3g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread (80g total)

3 ounces Tempeh (85g), grilled

1 slice Fresh Mozzarella Cheese (28g)

60g Roasted Zucchini

50g Roasted Red Bell Pepper

2 tablespoons Homemade Pesto Sauce (30g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the zucchini and red bell pepper into even pieces, drizzle lightly with olive oil, season with salt, pepper, and your choice of herbs, then roast for about 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, slice the tempeh into approximately 1/4-inch thick slices and grill on a skillet over medium heat until golden and heated through, about 3-4 minutes per side.

  • 3

    Spread a generous layer of homemade pesto sauce on one side of each bread slice. On one slice, layer the grilled tempeh, roasted zucchini, and red bell pepper. Top with the fresh mozzarella cheese.

  • 4

    Close the sandwich with the other slice of bread, pesto side down. Press the sandwich in a panini press or grill pan, cooking until the bread is toasted and the cheese begins to melt, about 4-5 minutes per side if using a skillet with a weight.

  • 5

    Remove from heat, slice in half and serve warm.

Herb-Roasted Vegetable Pesto Panini

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

Herb-Roasted Vegetable Pesto Panini

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Pesto Panini

Savor the delightful medley of roasted vegetables and marinated tempeh layered between hearty whole grain bread, accented with a vibrant homemade pesto and melty fresh mozzarella. This panini delivers a balance of savory flavors and a satisfying crunch, perfect for a nourishing lunch or dinner.

NUTRITION

585kcal
Protein
35.1g
Fat
31.3g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread (80g total)

3 ounces Tempeh (85g), grilled

1 slice Fresh Mozzarella Cheese (28g)

60g Roasted Zucchini

50g Roasted Red Bell Pepper

2 tablespoons Homemade Pesto Sauce (30g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the zucchini and red bell pepper into even pieces, drizzle lightly with olive oil, season with salt, pepper, and your choice of herbs, then roast for about 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, slice the tempeh into approximately 1/4-inch thick slices and grill on a skillet over medium heat until golden and heated through, about 3-4 minutes per side.

  • 3

    Spread a generous layer of homemade pesto sauce on one side of each bread slice. On one slice, layer the grilled tempeh, roasted zucchini, and red bell pepper. Top with the fresh mozzarella cheese.

  • 4

    Close the sandwich with the other slice of bread, pesto side down. Press the sandwich in a panini press or grill pan, cooking until the bread is toasted and the cheese begins to melt, about 4-5 minutes per side if using a skillet with a weight.

  • 5

    Remove from heat, slice in half and serve warm.