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

Enjoy a colorful, satisfying sandwich featuring a medley of herb-marinated grilled vegetables layered between hearty whole wheat bread, topped with a vibrant basil pesto and perfectly grilled halloumi cheese. The combination of smoky vegetables, tangy grilled cheese, and fragrant pesto creates a delicious and texture-rich meal that’s both nourishing and full of flavor.

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NUTRITION

599kcal
Protein
34.2g
Fat
35.2g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread (60g total)

1/2 cup cooked Eggplant (~82g)

1/2 cup cooked Zucchini (~65g)

1 medium Red Bell Pepper (~119g)

1 tablespoon Basil Pesto (15g)

4 ounces Halloumi Cheese (113g)

Fresh Basil Leaves (for garnish)

1 teaspoon Olive Oil (for brushing veggies)

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Slice the eggplant, zucchini, and red bell pepper into even pieces. In a bowl, toss the vegetables with olive oil and freshly chopped basil to enhance the herb flavor.

  • 3

    Grill the vegetables for about 3-4 minutes per side until they are tender and have nice grill marks.

  • 4

    Slice the halloumi cheese into 1/4-inch thick slices. Grill the cheese for 2-3 minutes per side until it becomes golden and slightly crispy on the outside.

  • 5

    Toast the whole wheat bread slices lightly on the grill or in a toaster.

  • 6

    Spread basil pesto evenly on one side of each bread slice.

  • 7

    Assemble the sandwich by layering the grilled vegetables and halloumi cheese on one slice of the bread. Garnish with fresh basil leaves and top with the second slice, pesto side down.

  • 8

    Cut the sandwich in half and serve immediately, enjoying the interplay of smoky vegetables, creamy halloumi, and aromatic pesto.

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

Enjoy a colorful, satisfying sandwich featuring a medley of herb-marinated grilled vegetables layered between hearty whole wheat bread, topped with a vibrant basil pesto and perfectly grilled halloumi cheese. The combination of smoky vegetables, tangy grilled cheese, and fragrant pesto creates a delicious and texture-rich meal that’s both nourishing and full of flavor.

NUTRITION

599kcal
Protein
34.2g
Fat
35.2g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread (60g total)

1/2 cup cooked Eggplant (~82g)

1/2 cup cooked Zucchini (~65g)

1 medium Red Bell Pepper (~119g)

1 tablespoon Basil Pesto (15g)

4 ounces Halloumi Cheese (113g)

Fresh Basil Leaves (for garnish)

1 teaspoon Olive Oil (for brushing veggies)

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Slice the eggplant, zucchini, and red bell pepper into even pieces. In a bowl, toss the vegetables with olive oil and freshly chopped basil to enhance the herb flavor.

  • 3

    Grill the vegetables for about 3-4 minutes per side until they are tender and have nice grill marks.

  • 4

    Slice the halloumi cheese into 1/4-inch thick slices. Grill the cheese for 2-3 minutes per side until it becomes golden and slightly crispy on the outside.

  • 5

    Toast the whole wheat bread slices lightly on the grill or in a toaster.

  • 6

    Spread basil pesto evenly on one side of each bread slice.

  • 7

    Assemble the sandwich by layering the grilled vegetables and halloumi cheese on one slice of the bread. Garnish with fresh basil leaves and top with the second slice, pesto side down.

  • 8

    Cut the sandwich in half and serve immediately, enjoying the interplay of smoky vegetables, creamy halloumi, and aromatic pesto.