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

Savor a vibrant blend of herb-roasted vegetables, protein-packed grilled tempeh, and roasted chickpeas nestled between hearty whole grain bread slices. Enhanced with a tangy garlic aioli, this sandwich offers a satisfying crunch and a symphony of flavors for a wholesome meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

529kcal
Protein
33.3g
Fat
16.5g
Carbs
68.2g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

1/2 cup Roasted Chickpeas

1 cup Mixed Roasted Vegetables

3 ounces Grilled Tempeh

1 tablespoon Garlic Aioli (Light)

2 tablespoons Fresh Herbs (Rosemary, Thyme)

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss diced zucchini, red bell pepper, and red onion with fresh herbs, minced garlic, a drizzle of olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables are roasting, prepare the grilled tempeh by slicing it into 1/4-inch pieces. Season lightly with salt, pepper, and a sprinkle of the fresh herbs. Grill on a pan over medium heat for 3-4 minutes per side until grill marks appear.

  • 4

    For the roasted chickpeas, if not pre-roasted, toss canned or pre-cooked chickpeas with olive oil, salt, and pepper and roast in the oven for about 15 minutes until crispy.

  • 5

    Mix the garlic aioli by combining light mayonnaise with a finely minced garlic clove.

  • 6

    Toast the whole grain bread until lightly crisp. Assemble the sandwich by layering the roasted vegetables, roasted chickpeas, and grilled tempeh. Drizzle with garlic aioli.

  • 7

    Enjoy your hearty, herb-roasted vegetable sandwich with a burst of flavor and a protein boost!

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

Savor a vibrant blend of herb-roasted vegetables, protein-packed grilled tempeh, and roasted chickpeas nestled between hearty whole grain bread slices. Enhanced with a tangy garlic aioli, this sandwich offers a satisfying crunch and a symphony of flavors for a wholesome meal.

NUTRITION

529kcal
Protein
33.3g
Fat
16.5g
Carbs
68.2g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

1/2 cup Roasted Chickpeas

1 cup Mixed Roasted Vegetables

3 ounces Grilled Tempeh

1 tablespoon Garlic Aioli (Light)

2 tablespoons Fresh Herbs (Rosemary, Thyme)

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss diced zucchini, red bell pepper, and red onion with fresh herbs, minced garlic, a drizzle of olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables are roasting, prepare the grilled tempeh by slicing it into 1/4-inch pieces. Season lightly with salt, pepper, and a sprinkle of the fresh herbs. Grill on a pan over medium heat for 3-4 minutes per side until grill marks appear.

  • 4

    For the roasted chickpeas, if not pre-roasted, toss canned or pre-cooked chickpeas with olive oil, salt, and pepper and roast in the oven for about 15 minutes until crispy.

  • 5

    Mix the garlic aioli by combining light mayonnaise with a finely minced garlic clove.

  • 6

    Toast the whole grain bread until lightly crisp. Assemble the sandwich by layering the roasted vegetables, roasted chickpeas, and grilled tempeh. Drizzle with garlic aioli.

  • 7

    Enjoy your hearty, herb-roasted vegetable sandwich with a burst of flavor and a protein boost!