Herb-Roasted Vegetable Pesto Panini

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

Herb-Roasted Vegetable Pesto Panini

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Pesto Panini

Enjoy this delightful panini packed with herb-roasted vegetables, marinated tempeh, and a vibrant basil pesto spread. The golden whole grain bread crisps perfectly on the grill, encasing a flavorful medley that satisfies both your taste buds and nutritional goals.

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NUTRITION

515kcal
Protein
33.6g
Fat
19.2g
Carbs
56.8g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread (80g total)

120g Tempeh

1/2 medium Zucchini (approximately 100g)

1 medium Red Bell Pepper (approximately 120g)

1/4 medium Red Onion (approximately 40g)

1 tablespoon Homemade Basil Pesto (15g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Slice the zucchini, red bell pepper, and red onion into even pieces. Toss them lightly with olive oil, salt, and pepper.

  • 2

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 3

    While the vegetables are roasting, slice the tempeh into thin strips. In a lightly oiled pan, sauté the tempeh with a sprinkle of herbs (such as rosemary or thyme) for 3-4 minutes on each side until golden.

  • 4

    Lightly toast the whole grain bread slices on a pan or in a toaster to prepare them for assembly.

  • 5

    Spread the basil pesto over one side of each toasted bread slice.

  • 6

    Layer the roasted vegetables and sautéed tempeh evenly on one slice of bread. Top with the other slice, pesto side down.

  • 7

    Press the assembled sandwich in a panini press or grill on a skillet with a weight on top, grilling each side for 3-4 minutes until the bread is crisp and the filling is warmed through.

  • 8

    Remove from the press, slice in half, and serve immediately.

Herb-Roasted Vegetable Pesto Panini

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

Herb-Roasted Vegetable Pesto Panini

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Pesto Panini

Enjoy this delightful panini packed with herb-roasted vegetables, marinated tempeh, and a vibrant basil pesto spread. The golden whole grain bread crisps perfectly on the grill, encasing a flavorful medley that satisfies both your taste buds and nutritional goals.

NUTRITION

515kcal
Protein
33.6g
Fat
19.2g
Carbs
56.8g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread (80g total)

120g Tempeh

1/2 medium Zucchini (approximately 100g)

1 medium Red Bell Pepper (approximately 120g)

1/4 medium Red Onion (approximately 40g)

1 tablespoon Homemade Basil Pesto (15g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Slice the zucchini, red bell pepper, and red onion into even pieces. Toss them lightly with olive oil, salt, and pepper.

  • 2

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 3

    While the vegetables are roasting, slice the tempeh into thin strips. In a lightly oiled pan, sauté the tempeh with a sprinkle of herbs (such as rosemary or thyme) for 3-4 minutes on each side until golden.

  • 4

    Lightly toast the whole grain bread slices on a pan or in a toaster to prepare them for assembly.

  • 5

    Spread the basil pesto over one side of each toasted bread slice.

  • 6

    Layer the roasted vegetables and sautéed tempeh evenly on one slice of bread. Top with the other slice, pesto side down.

  • 7

    Press the assembled sandwich in a panini press or grill on a skillet with a weight on top, grilling each side for 3-4 minutes until the bread is crisp and the filling is warmed through.

  • 8

    Remove from the press, slice in half, and serve immediately.