YOUR SOLIN GENERATED RECIPE
Herb-Marinated Grilled Vegetable Sandwich with Pesto
Enjoy a vibrant, hearty sandwich loaded with herb-marinated grilled vegetables, chickpeas, and grilled tofu, finished with a light spread of fresh pesto and a sprinkle of crumbled feta cheese. This sandwich is a perfect balance of textures and flavors, featuring tender grilled vegetables and protein-packed additions that offer both satisfying crunch and creamy accents.
INGREDIENTS
2 slices whole wheat bread (80g total)
1/2 cup cooked chickpeas (82g)
100g grilled extra firm tofu
100g eggplant slices
100g zucchini slices
100g red bell pepper slices
1/2 tablespoon light pesto (7.5g)
1 oz crumbled feta cheese (28g)
PREPARATION
Prepare a herb marinade by mixing a small amount of olive oil, lemon juice, chopped fresh basil, minced garlic, salt, and pepper in a bowl.
Slice the eggplant, zucchini, and red bell pepper. Toss the vegetables in the herb marinade and let them sit for 10-15 minutes.
Preheat your grill or grill pan to medium-high heat. Grill the marinated vegetables until they are tender and have nice grill marks (about 3-4 minutes per side).
Slice the extra firm tofu into 1/4-inch slabs, lightly press to remove excess moisture, and grill them for about 2-3 minutes on each side until lightly charred.
Toast the whole wheat bread slices on the grill or in a toaster until they are slightly crisp.
On one slice of bread, spread the light pesto evenly. Layer with grilled vegetables, then add the grilled tofu, and sprinkle the cooked chickpeas and crumbled feta cheese over the top.
Top with the second slice of toasted bread, press gently, cut in half, and serve immediately.