Herb-Roasted Vegetable Pesto Panini

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

Herb-Roasted Vegetable Pesto Panini

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Pesto Panini

Enjoy a delightful panini featuring herb-roasted vegetables layered with melty fresh mozzarella and a vibrant basil pesto, all nestled between crunchy whole grain bread slices. This balanced meal offers a fusion of savory herbs, roasted flavors, and a satisfying crunch, making it a perfect option for breakfast, lunch, or dinner.

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NUTRITION

557kcal
Protein
37.8g
Fat
27.4g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Panini Bread (120g total)

2.5 oz Fresh Mozzarella Cheese (~70g)

1/2 cup roasted Zucchini (~90g)

1/2 cup roasted Red Bell Pepper (~75g)

1/2 cup roasted Eggplant (~60g)

2 tbsp Basil Pesto (~30g)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Slice zucchini, red bell pepper, and eggplant into even pieces. Toss the vegetables with a drizzle of olive oil, salt, pepper, and your favorite dried herbs.

  • 2

    Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes until they are tender and slightly caramelized. Remove from the oven and let cool slightly.

  • 3

    Heat a panini press or a skillet over medium heat. Lightly brush the outside of the whole grain bread slices with olive oil.

  • 4

    On the inside of one slice, spread 1 tbsp of basil pesto. Layer the roasted vegetables evenly, then add the slices of fresh mozzarella cheese. Drizzle the remaining pesto on top of the cheese.

  • 5

    Close the sandwich with the second slice of bread, oil side out. Grill in the panini press or skillet, pressing down gently, for about 3-4 minutes per side until the bread is golden and the cheese has melted.

  • 6

    Remove the panini from the heat, let it rest for a minute, slice in half, and serve warm.

Herb-Roasted Vegetable Pesto Panini

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

Herb-Roasted Vegetable Pesto Panini

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Pesto Panini

Enjoy a delightful panini featuring herb-roasted vegetables layered with melty fresh mozzarella and a vibrant basil pesto, all nestled between crunchy whole grain bread slices. This balanced meal offers a fusion of savory herbs, roasted flavors, and a satisfying crunch, making it a perfect option for breakfast, lunch, or dinner.

NUTRITION

557kcal
Protein
37.8g
Fat
27.4g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Panini Bread (120g total)

2.5 oz Fresh Mozzarella Cheese (~70g)

1/2 cup roasted Zucchini (~90g)

1/2 cup roasted Red Bell Pepper (~75g)

1/2 cup roasted Eggplant (~60g)

2 tbsp Basil Pesto (~30g)

PREPARATION

  • 1

    Preheat your oven to 425°F. Slice zucchini, red bell pepper, and eggplant into even pieces. Toss the vegetables with a drizzle of olive oil, salt, pepper, and your favorite dried herbs.

  • 2

    Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes until they are tender and slightly caramelized. Remove from the oven and let cool slightly.

  • 3

    Heat a panini press or a skillet over medium heat. Lightly brush the outside of the whole grain bread slices with olive oil.

  • 4

    On the inside of one slice, spread 1 tbsp of basil pesto. Layer the roasted vegetables evenly, then add the slices of fresh mozzarella cheese. Drizzle the remaining pesto on top of the cheese.

  • 5

    Close the sandwich with the second slice of bread, oil side out. Grill in the panini press or skillet, pressing down gently, for about 3-4 minutes per side until the bread is golden and the cheese has melted.

  • 6

    Remove the panini from the heat, let it rest for a minute, slice in half, and serve warm.