Herb-Marinated Grilled Vegetable Sandwich with Pesto

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

Herb-Marinated Grilled Vegetable Sandwich with Pesto

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Grilled Vegetable Sandwich with Pesto

Savor this vibrant and versatile sandwich featuring herb-marinated grilled tempeh paired with a colorful medley of grilled zucchini, red bell pepper, and eggplant, all crowned with a fresh basil pesto spread on hearty whole grain bread. Perfect for a satisfying meal any time of day, its layered textures and bright flavors deliver a fulfilling bite that supports your fitness and nutrition goals.

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NUTRITION

539kcal
Protein
36.9g
Fat
28.2g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

100g Tempeh

1/2 medium Zucchini (approx. 100g)

1/2 medium Red Bell Pepper (approx. 75g)

Eggplant (3 slices, approx. 100g)

2 tbsp Homemade Basil Pesto

1 tbsp Herb Marinade

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium heat.

  • 2

    Slice the tempeh into 1/4-inch thick pieces. In a small bowl, toss tempeh slices with the herb marinade and let sit for about 10 minutes.

  • 3

    Cut the zucchini into rounds or lengthwise slices, deseed and slice the red bell pepper into strips, and slice the eggplant into 1/4-inch thick slices.

  • 4

    Lightly brush the vegetables with a touch of olive oil and season with salt and pepper.

  • 5

    Grill the marinated tempeh and vegetables until they develop nice grill marks and become tender – about 3-4 minutes per side.

  • 6

    Toast the whole grain bread slices on the grill for a minute or two until they are subtly crisp.

  • 7

    Spread the basil pesto evenly on one side of each toast slice.

  • 8

    Assemble the sandwich by layering the grilled tempeh, zucchini, red bell pepper, and eggplant between the pesto-covered bread slices.

  • 9

    Serve warm and enjoy your nutrient-packed, flavorful sandwich.

Herb-Marinated Grilled Vegetable Sandwich with Pesto

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

Herb-Marinated Grilled Vegetable Sandwich with Pesto

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Grilled Vegetable Sandwich with Pesto

Savor this vibrant and versatile sandwich featuring herb-marinated grilled tempeh paired with a colorful medley of grilled zucchini, red bell pepper, and eggplant, all crowned with a fresh basil pesto spread on hearty whole grain bread. Perfect for a satisfying meal any time of day, its layered textures and bright flavors deliver a fulfilling bite that supports your fitness and nutrition goals.

NUTRITION

539kcal
Protein
36.9g
Fat
28.2g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

100g Tempeh

1/2 medium Zucchini (approx. 100g)

1/2 medium Red Bell Pepper (approx. 75g)

Eggplant (3 slices, approx. 100g)

2 tbsp Homemade Basil Pesto

1 tbsp Herb Marinade

PREPARATION

  • 1

    Preheat your grill or grill pan over medium heat.

  • 2

    Slice the tempeh into 1/4-inch thick pieces. In a small bowl, toss tempeh slices with the herb marinade and let sit for about 10 minutes.

  • 3

    Cut the zucchini into rounds or lengthwise slices, deseed and slice the red bell pepper into strips, and slice the eggplant into 1/4-inch thick slices.

  • 4

    Lightly brush the vegetables with a touch of olive oil and season with salt and pepper.

  • 5

    Grill the marinated tempeh and vegetables until they develop nice grill marks and become tender – about 3-4 minutes per side.

  • 6

    Toast the whole grain bread slices on the grill for a minute or two until they are subtly crisp.

  • 7

    Spread the basil pesto evenly on one side of each toast slice.

  • 8

    Assemble the sandwich by layering the grilled tempeh, zucchini, red bell pepper, and eggplant between the pesto-covered bread slices.

  • 9

    Serve warm and enjoy your nutrient-packed, flavorful sandwich.