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 the vibrant flavors of marinated tempeh and freshly grilled vegetables layered between hearty whole-grain bread, complemented by a rich, aromatic basil pesto. This sandwich delights with its robust herb notes, charred vegetable sweetness, and a touch of savory pesto, perfect for any meal of the day.

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NUTRITION

572kcal
Protein
31.5g
Fat
29.3g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread (70g total)

100g Tempeh, cooked

50g Red Bell Pepper, sliced

60g Zucchini, sliced

30g Red Onion, sliced

30g Pesto (about 2 tbsp)

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PREPARATION

  • 1

    Press and slice the tempeh into thin strips. In a small bowl, whisk together a drizzle of olive oil, chopped fresh basil, a minced garlic clove, salt, and pepper to make an herb marinade. Toss the tempeh slices in the marinade and let sit for 15 minutes.

  • 2

    Preheat your grill or grill pan over medium-high heat. Lightly oil the grill surface.

  • 3

    Grill the marinated tempeh for 3-4 minutes on each side until nicely charred. Remove and set aside.

  • 4

    Toss the sliced red bell pepper, zucchini, and red onion with a little olive oil, salt, and pepper. Grill the vegetables for 2-3 minutes per side until they are tender and have grill marks.

  • 5

    Lightly toast the whole grain bread slices on the grill for added crunch.

  • 6

    Spread a generous layer of pesto on one side of each bread slice. Layer the grilled tempeh and vegetables on one slice of bread, then top with the second slice, pesto side down.

  • 7

    Cut the sandwich in half and serve warm.

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 the vibrant flavors of marinated tempeh and freshly grilled vegetables layered between hearty whole-grain bread, complemented by a rich, aromatic basil pesto. This sandwich delights with its robust herb notes, charred vegetable sweetness, and a touch of savory pesto, perfect for any meal of the day.

NUTRITION

572kcal
Protein
31.5g
Fat
29.3g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread (70g total)

100g Tempeh, cooked

50g Red Bell Pepper, sliced

60g Zucchini, sliced

30g Red Onion, sliced

30g Pesto (about 2 tbsp)

PREPARATION

  • 1

    Press and slice the tempeh into thin strips. In a small bowl, whisk together a drizzle of olive oil, chopped fresh basil, a minced garlic clove, salt, and pepper to make an herb marinade. Toss the tempeh slices in the marinade and let sit for 15 minutes.

  • 2

    Preheat your grill or grill pan over medium-high heat. Lightly oil the grill surface.

  • 3

    Grill the marinated tempeh for 3-4 minutes on each side until nicely charred. Remove and set aside.

  • 4

    Toss the sliced red bell pepper, zucchini, and red onion with a little olive oil, salt, and pepper. Grill the vegetables for 2-3 minutes per side until they are tender and have grill marks.

  • 5

    Lightly toast the whole grain bread slices on the grill for added crunch.

  • 6

    Spread a generous layer of pesto on one side of each bread slice. Layer the grilled tempeh and vegetables on one slice of bread, then top with the second slice, pesto side down.

  • 7

    Cut the sandwich in half and serve warm.