YOUR SOLIN GENERATED RECIPE
Herb-Marinated Grilled Vegetable Sandwich with Pesto
A vibrant, flavorful sandwich that features herb-marinated grilled vegetables, hearty grilled tofu, and a drizzle of fresh basil pesto, all nestled between slices of whole wheat bread with a layer of melty mozzarella. This recipe delivers an inviting combination of smoky, tangy, and herby notes with each bite.
INGREDIENTS
2 slices whole wheat bread
150 grams firm tofu (for grilling)
150 grams mixed grilled vegetables (zucchini, red bell pepper, red onion, eggplant)
2 tablespoons basil pesto
1 ounce low-moisture mozzarella cheese
Herb marinade (fresh herbs, olive oil, lemon juice)
PREPARATION
Press the tofu to remove excess moisture and cut it into ¼-inch slices. Marinate the tofu in a mixture of chopped fresh herbs, a drizzle of olive oil, and lemon juice for at least 15 minutes.
Preheat a grill or grill pan over medium-high heat. While heating, toss the sliced vegetables with a little olive oil, salt, and pepper.
Grill the marinated tofu for about 3-4 minutes per side until grill marks appear. Simultaneously, grill the vegetables for 5-7 minutes until they are tender with some charred edges.
Lightly toast the whole wheat bread slices on the grill or in a toaster.
Assemble the sandwich by spreading 1 tablespoon of basil pesto on each slice of bread, layering grilled tofu, vegetable mix, and topping with the mozzarella cheese.
If desired, return the assembled sandwich to the grill for 1-2 minutes to warm the cheese slightly and meld the flavors.
Serve warm and enjoy your herb-infused, satisfying sandwich.