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 a vibrant sandwich that marries perfectly grilled, herb-marinated vegetables with a tangy basil pesto, enriched by protein-packed grilled tofu and tempeh. A delightful blend of flavors and textures makes each bite a feast for your senses.

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NUTRITION

492kcal
Protein
32.9g
Fat
19.9g
Carbs
51.6g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread (80g total)

100g Extra Firm Tofu

75g Tempeh

1/2 medium Zucchini (~50g)

1/2 medium Red Bell Pepper (~50g)

1/4 medium Red Onion (~30g)

1/2 medium Portobello Mushroom (~50g)

1 tbsp Fresh Basil Pesto (15g)

1 tbsp Nutritional Yeast (8g)

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess water and cut it into 1/4-inch thick slices. Slice the tempeh into strips.

  • 2

    Slice the zucchini, red bell pepper, red onion, and portobello mushroom into even pieces. In a bowl, toss the vegetables with a drizzle of olive oil (optional), salt, pepper, and mixed dried herbs for a flavorful herb marinade.

  • 3

    Preheat your grill or grill pan to medium-high heat. Grill the marinated vegetables for 3-4 minutes per side until tender and marked.

  • 4

    Separately, grill the tofu and tempeh slices for about 3 minutes per side until grill marks appear and they are heated through.

  • 5

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

  • 6

    Assemble the sandwich by spreading a tablespoon of fresh basil pesto on one slice of bread, then layering the grilled vegetables, tofu, and tempeh. Sprinkle the nutritional yeast over the filling for an extra savory, cheesy flavor.

  • 7

    Top with the second slice of toasted bread, cut in half, and serve immediately.

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 a vibrant sandwich that marries perfectly grilled, herb-marinated vegetables with a tangy basil pesto, enriched by protein-packed grilled tofu and tempeh. A delightful blend of flavors and textures makes each bite a feast for your senses.

NUTRITION

492kcal
Protein
32.9g
Fat
19.9g
Carbs
51.6g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread (80g total)

100g Extra Firm Tofu

75g Tempeh

1/2 medium Zucchini (~50g)

1/2 medium Red Bell Pepper (~50g)

1/4 medium Red Onion (~30g)

1/2 medium Portobello Mushroom (~50g)

1 tbsp Fresh Basil Pesto (15g)

1 tbsp Nutritional Yeast (8g)

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess water and cut it into 1/4-inch thick slices. Slice the tempeh into strips.

  • 2

    Slice the zucchini, red bell pepper, red onion, and portobello mushroom into even pieces. In a bowl, toss the vegetables with a drizzle of olive oil (optional), salt, pepper, and mixed dried herbs for a flavorful herb marinade.

  • 3

    Preheat your grill or grill pan to medium-high heat. Grill the marinated vegetables for 3-4 minutes per side until tender and marked.

  • 4

    Separately, grill the tofu and tempeh slices for about 3 minutes per side until grill marks appear and they are heated through.

  • 5

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

  • 6

    Assemble the sandwich by spreading a tablespoon of fresh basil pesto on one slice of bread, then layering the grilled vegetables, tofu, and tempeh. Sprinkle the nutritional yeast over the filling for an extra savory, cheesy flavor.

  • 7

    Top with the second slice of toasted bread, cut in half, and serve immediately.