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

Savor a vibrant blend of grilled vegetables layered between wholesome whole grain bread, enhanced by a bright, herby pesto and protein-rich tempeh. This sandwich combines the smoky char of eggplant, zucchini, and red bell pepper with a tangy basil pesto, making it a satisfying meal at any time of day.

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NUTRITION

698kcal
Protein
39.1g
Fat
41g
Carbs
59.8g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

1 cup sliced Eggplant

1 cup sliced Zucchini

1 medium Red Bell Pepper

100g Tempeh

1 serving Homemade Pesto (made with 0.5 cup Basil, 0.5 tbsp Olive Oil, 2 tbsp Parmesan Cheese, 1 tbsp Walnuts, 1 clove Garlic)

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PREPARATION

  • 1

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

  • 2

    Slice the eggplant, zucchini, and red bell pepper into even pieces. Lightly brush them with a touch of olive oil and sprinkle with your favorite herbs for additional flavor.

  • 3

    Cut the tempeh into 1/4 inch slices and marinate briefly in a mix of herbs, salt, and pepper.

  • 4

    Grill the vegetables and tempeh for 3-4 minutes on each side until char marks form and they are tender.

  • 5

    For the pesto, blend fresh basil, olive oil, parmesan cheese, walnuts, and garlic in a food processor until smooth.

  • 6

    Toast the whole grain bread lightly on the grill if desired.

  • 7

    Assemble the sandwich by spreading a generous layer of pesto on each slice of bread, then layering the grilled vegetables and tempeh.

  • 8

    Serve warm and enjoy this hearty, protein-packed grilled vegetable sandwich.

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

Savor a vibrant blend of grilled vegetables layered between wholesome whole grain bread, enhanced by a bright, herby pesto and protein-rich tempeh. This sandwich combines the smoky char of eggplant, zucchini, and red bell pepper with a tangy basil pesto, making it a satisfying meal at any time of day.

NUTRITION

698kcal
Protein
39.1g
Fat
41g
Carbs
59.8g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

1 cup sliced Eggplant

1 cup sliced Zucchini

1 medium Red Bell Pepper

100g Tempeh

1 serving Homemade Pesto (made with 0.5 cup Basil, 0.5 tbsp Olive Oil, 2 tbsp Parmesan Cheese, 1 tbsp Walnuts, 1 clove Garlic)

PREPARATION

  • 1

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

  • 2

    Slice the eggplant, zucchini, and red bell pepper into even pieces. Lightly brush them with a touch of olive oil and sprinkle with your favorite herbs for additional flavor.

  • 3

    Cut the tempeh into 1/4 inch slices and marinate briefly in a mix of herbs, salt, and pepper.

  • 4

    Grill the vegetables and tempeh for 3-4 minutes on each side until char marks form and they are tender.

  • 5

    For the pesto, blend fresh basil, olive oil, parmesan cheese, walnuts, and garlic in a food processor until smooth.

  • 6

    Toast the whole grain bread lightly on the grill if desired.

  • 7

    Assemble the sandwich by spreading a generous layer of pesto on each slice of bread, then layering the grilled vegetables and tempeh.

  • 8

    Serve warm and enjoy this hearty, protein-packed grilled vegetable sandwich.