Herb-Roasted Vegetable Sandwich with Garlic Aioli

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

Herb-Roasted Vegetable Sandwich with Garlic Aioli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Sandwich with Garlic Aioli

Savor the delightful medley of herb-roasted vegetables layered between hearty whole wheat bread, complemented by tender grilled tempeh and a tangy garlic aioli. This vibrant sandwich offers a satisfying crunch and a blend of savory flavors that work harmoniously to boost your protein intake without overwhelming calories.

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NUTRITION

489kcal
Protein
33.3g
Fat
14g
Carbs
58.4g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

3 ounces Tempeh

1.5 cups Mixed Vegetables (Red Bell Pepper, Zucchini, Red Onion)

1 teaspoon Olive Oil

2 tablespoons Garlic Aioli (Greek Yogurt Based)

2 tablespoons Fresh Herbs (Rosemary, Thyme)

1 Garlic Clove

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the vegetables (red bell pepper, zucchini, and red onion) into bite-sized pieces. Toss them with olive oil and fresh herbs.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and lightly charred.

  • 4

    Meanwhile, slice the tempeh into 1/4-inch strips. Season lightly with salt, pepper, and a squeeze of lemon juice. Sauté in a nonstick skillet over medium heat until golden, about 3-4 minutes per side.

  • 5

    In a small bowl, combine the Greek yogurt, minced garlic clove, additional lemon juice, and a pinch of salt to create the garlic aioli.

  • 6

    Toast the whole wheat bread slices until slightly crisp.

  • 7

    Assemble the sandwich by spreading garlic aioli on each slice, then layering the roasted vegetables and sautéed tempeh between the bread slices.

  • 8

    Serve warm, and enjoy your nutrient-packed, herb-roasted vegetable sandwich.

Herb-Roasted Vegetable Sandwich with Garlic Aioli

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

Herb-Roasted Vegetable Sandwich with Garlic Aioli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Sandwich with Garlic Aioli

Savor the delightful medley of herb-roasted vegetables layered between hearty whole wheat bread, complemented by tender grilled tempeh and a tangy garlic aioli. This vibrant sandwich offers a satisfying crunch and a blend of savory flavors that work harmoniously to boost your protein intake without overwhelming calories.

NUTRITION

489kcal
Protein
33.3g
Fat
14g
Carbs
58.4g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

3 ounces Tempeh

1.5 cups Mixed Vegetables (Red Bell Pepper, Zucchini, Red Onion)

1 teaspoon Olive Oil

2 tablespoons Garlic Aioli (Greek Yogurt Based)

2 tablespoons Fresh Herbs (Rosemary, Thyme)

1 Garlic Clove

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the vegetables (red bell pepper, zucchini, and red onion) into bite-sized pieces. Toss them with olive oil and fresh herbs.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and lightly charred.

  • 4

    Meanwhile, slice the tempeh into 1/4-inch strips. Season lightly with salt, pepper, and a squeeze of lemon juice. Sauté in a nonstick skillet over medium heat until golden, about 3-4 minutes per side.

  • 5

    In a small bowl, combine the Greek yogurt, minced garlic clove, additional lemon juice, and a pinch of salt to create the garlic aioli.

  • 6

    Toast the whole wheat bread slices until slightly crisp.

  • 7

    Assemble the sandwich by spreading garlic aioli on each slice, then layering the roasted vegetables and sautéed tempeh between the bread slices.

  • 8

    Serve warm, and enjoy your nutrient-packed, herb-roasted vegetable sandwich.