YOUR SOLIN GENERATED RECIPE
Herb-Marinated Grilled Vegetable Sandwich with Pesto
Enjoy a vibrant, satisfying sandwich layered with herb-marinated grilled vegetables, protein-rich tofu, and a spread of fresh pesto, all nestled between hearty whole wheat bread slices and a delicate layer of low-fat mozzarella. This meal offers a delightful balance of smoky grilled flavors and fresh herbs, perfect for any meal of the day.
INGREDIENTS
2 slices Whole Wheat Bread
5 ounces Firm Tofu
1/2 medium Eggplant
1/2 medium Zucchini
1/2 medium Red Bell Pepper
1 tablespoon Homemade Pesto
1 ounce Low-Fat Mozzarella
PREPARATION
Press the tofu for at least 15 minutes to remove excess moisture and cut into 1/2-inch thick slices.
Slice the eggplant, zucchini, and red bell pepper into even slices. In a bowl, mix chopped fresh herbs (such as basil, oregano, and thyme), a splash of olive oil, minced garlic, salt, and pepper to create a marinade for the vegetables.
Toss the tofu and vegetable slices in the herb marinade and let sit for at least 10 minutes.
Preheat your grill or grill pan over medium-high heat. Grill the tofu and vegetables for about 3-4 minutes per side until they have appealing grill marks and are tender.
Lightly toast the whole wheat bread slices on the grill or in a toaster.
Spread the homemade pesto on one side of each bread slice. Layer the grilled tofu and vegetables on one slice, then add the low-fat mozzarella on top.
Close the sandwich with the second slice of bread, pesto side down. Optionally, press the sandwich gently on the grill for an additional minute to warm the mozzarella slightly.
Slice the sandwich in half and serve immediately, enjoying the blend of smoky grilled flavors and fresh herby accents.