YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable Pesto Panini
Savor the warmth of roasted seasonal vegetables paired with a vibrant basil pesto and melty part-skim mozzarella, all pressed between slices of hearty high-protein whole grain bread. This panini delivers a satisfying balance of textures and a burst of herbaceous flavor designed to energize your day.
INGREDIENTS
2 slices High-Protein Whole Grain Bread
2 slices Part-Skim Mozzarella Cheese (1 oz each)
50 grams Firm Tofu
150 grams Roasted Mixed Vegetables
1 tablespoon Basil Pesto
PREPARATION
Preheat a grill pan or panini press.
Slice the tofu into thin pieces and lightly season with your favorite herbs if desired.
On a baking sheet, roast the mixed vegetables (zucchini, red bell pepper, eggplant, and red onion) in a preheated 400°F oven for about 15-20 minutes until tender.
Spread the basil pesto on one side of each slice of high-protein bread.
Layer one slice with the roasted vegetables, tofu slices, and then the mozzarella cheese.
Top with the second slice of bread, pesto side down.
Place the assembled panini on the grill pan or panini press and cook for 4-5 minutes per side, or until the bread is golden and the cheese is softened.
Remove from the heat, slice, and serve warm.