Herb-Grilled Vegetable Sandwich with Garlic Aioli

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

Herb-Grilled Vegetable Sandwich with Garlic Aioli

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Vegetable Sandwich with Garlic Aioli

Savor a vibrant, herb-infused grilled vegetable sandwich with layers of tender zucchini, red bell pepper, and eggplant, complemented by creamy part-skim mozzarella and a zesty garlic aioli made with Greek yogurt. This sandwich packs a delightful crunch from whole wheat bread and fresh basil, ideal for a balanced and satisfying meal.

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NUTRITION

395kcal
Protein
35.2g
Fat
10.1g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

3 ounces Part-Skim Mozzarella Cheese

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/2 small Eggplant

1/4 cup Greek Yogurt (for aioli)

1 tsp Olive Oil

4 Fresh Basil Leaves

1 clove Garlic

1 tbsp Lemon Juice

1 tsp Dried Oregano

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Slice the zucchini, red bell pepper, and eggplant into even slices. Drizzle with a small amount of olive oil and season lightly with dried oregano and a pinch of salt if desired.

  • 3

    Grill the vegetables until tender and charred in spots, about 3-4 minutes per side.

  • 4

    While the vegetables are grilling, prepare the garlic aioli by mixing the Greek yogurt, minced garlic, lemon juice, and a few torn basil leaves in a small bowl. Adjust seasoning to taste.

  • 5

    Toast the whole wheat bread slices on the grill for 1-2 minutes per side until lightly crispy.

  • 6

    Assemble the sandwich by layering the grilled vegetables on one slice of bread, then add the part-skim mozzarella cheese. Drizzle or spread the garlic aioli over the cheese and top with the remaining basil leaves.

  • 7

    Close the sandwich with the other slice of bread, cut in half if desired, and serve immediately.

Herb-Grilled Vegetable Sandwich with Garlic Aioli

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

Herb-Grilled Vegetable Sandwich with Garlic Aioli

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Vegetable Sandwich with Garlic Aioli

Savor a vibrant, herb-infused grilled vegetable sandwich with layers of tender zucchini, red bell pepper, and eggplant, complemented by creamy part-skim mozzarella and a zesty garlic aioli made with Greek yogurt. This sandwich packs a delightful crunch from whole wheat bread and fresh basil, ideal for a balanced and satisfying meal.

NUTRITION

395kcal
Protein
35.2g
Fat
10.1g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

3 ounces Part-Skim Mozzarella Cheese

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/2 small Eggplant

1/4 cup Greek Yogurt (for aioli)

1 tsp Olive Oil

4 Fresh Basil Leaves

1 clove Garlic

1 tbsp Lemon Juice

1 tsp Dried Oregano

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Slice the zucchini, red bell pepper, and eggplant into even slices. Drizzle with a small amount of olive oil and season lightly with dried oregano and a pinch of salt if desired.

  • 3

    Grill the vegetables until tender and charred in spots, about 3-4 minutes per side.

  • 4

    While the vegetables are grilling, prepare the garlic aioli by mixing the Greek yogurt, minced garlic, lemon juice, and a few torn basil leaves in a small bowl. Adjust seasoning to taste.

  • 5

    Toast the whole wheat bread slices on the grill for 1-2 minutes per side until lightly crispy.

  • 6

    Assemble the sandwich by layering the grilled vegetables on one slice of bread, then add the part-skim mozzarella cheese. Drizzle or spread the garlic aioli over the cheese and top with the remaining basil leaves.

  • 7

    Close the sandwich with the other slice of bread, cut in half if desired, and serve immediately.