YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable Pesto Panini
Savor the vibrant flavors of our Herb-Roasted Vegetable Pesto Panini, a balanced creation featuring tender grilled chicken paired with perfectly roasted zucchini, red bell pepper, and eggplant. Layered between whole grain panini bread with a touch of low-fat mozzarella and a whisper of basil pesto, this panini delivers a satisfying crunch, rich herb aroma, and the warmth of roasted veggies—a delightful meal to enjoy any time of day.
INGREDIENTS
100g Chicken Breast
2 slices Whole Grain Panini Bread (approx 120g total)
1 slice Low-Fat Mozzarella Cheese (approx 30g)
50g Roasted Zucchini
50g Roasted Red Bell Pepper
50g Roasted Eggplant
30g Fresh Spinach
0.5 tbsp Basil Pesto
PREPARATION
Preheat your oven to 400°F. Season the chicken breast lightly with salt, pepper, and a drizzle of olive oil before roasting, or grill it until fully cooked. Slice the chicken into thin strips once cooked.
Prepare the vegetables: slice the zucchini, red bell pepper, and eggplant into thin strips. Toss them with a little olive oil, herbs, salt, and pepper. Roast in the oven for about 15 minutes until tender and slightly caramelized.
Lightly toast the whole grain panini bread on a pan or grill until it's crisp on the outside.
Spread 0.5 tablespoon of basil pesto on one side of each bread slice. Layer the cooked chicken strips, roasted vegetables, and fresh spinach on one slice.
Add the low-fat mozzarella cheese on top of the filling, then cover with the second slice of bread, pesto side down.
Press the sandwich in a panini press or grill it on a skillet with a weight on top for 3-4 minutes on each side until the cheese melts slightly and the bread is golden.
Remove from heat, slice in half, and serve warm.