YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable Pesto Panini
A vibrant panini featuring herb-roasted vegetables layered with savory grilled tofu and fresh mozzarella, enhanced by a fragrant basil pesto. This satisfying sandwich offers a delightful blend of textures and flavors, from the crisp, marinated vegetables to the creamy, melted cheese, all pressed between artisan whole grain bread.
INGREDIENTS
2 slices Whole Grain Bread
200g Firm Tofu
1 oz Fresh Mozzarella
1/2 cup Roasted Red Bell Peppers
1/2 cup Roasted Zucchini
2 Tbsp Basil Pesto
PREPARATION
Preheat your oven to 400°F. Slice the red bell peppers and zucchini; toss lightly with olive oil, salt, pepper, and your preferred dried herbs.
Spread the vegetables on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.
Pressed tofu slices should be marinated lightly in olive oil, salt, and pepper and then grilled or sautéed until golden on both sides.
Assemble the panini by spreading basil pesto on one side of each slice of whole grain bread. Layer the grilled tofu, roasted vegetables, and fresh mozzarella on one slice.
Top with the second slice of bread, pesto side down. Press in a panini press or grill on a skillet using a heavy pan on top until the cheese softens and the bread is toasted.
Remove from heat, slice in half, and serve warm for a satisfying meal.