YOUR SOLIN GENERATED RECIPE
Herb-Marinated Grilled Vegetable Sandwich with Pesto
Enjoy a vibrant grilled vegetable sandwich highlighted by a homemade basil walnut pesto and hearty grilled tempeh. The vegetables are marinated in fresh herbs to infuse delightful flavors before grilling, and the sandwich is built with wholesome whole-grain bread for a satisfying crunch and an aromatic finish.
INGREDIENTS
2 slices Whole Grain Bread
1 cup Grilled Mixed Vegetables
4 ounces Grilled Tempeh
1 tablespoon Basil Walnut Pesto
PREPARATION
Prepare a herb marinade by mixing your favorite fresh herbs, a splash of olive oil, salt, and pepper. Toss the mixed vegetables (such as sliced eggplant, zucchini, and red bell pepper) in the marinade and let sit for 10 minutes.
Grill the marinated vegetables over medium-high heat until they are tender and show grill marks, about 4-5 minutes per side.
Slice the tempeh into 1/4 inch pieces and grill over medium heat for 3-4 minutes per side until crispy and heated through.
Toast the whole grain bread lightly on the grill or in a toaster.
Spread the basil walnut pesto on one or both slices of bread.
Layer the grilled vegetables and tempeh on the bread, assembling the sandwich.
Serve immediately, enjoying the harmonious blend of smoky vegetables, savory tempeh, and fresh herb pesto.