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

Enjoy a vibrant medley of grilled vegetables and marinated tofu layered between whole wheat bread, finished with a bright, homemade pesto and crumbled feta. Each bite bursts with the flavors of fresh herbs, smoky grill marks, and tangy feta, making this sandwich a perfect balance of savory and refreshing textures.

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NUTRITION

558kcal
Protein
31.4g
Fat
28.3g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

6 oz Firm Tofu (approx. 170g)

1 cup sliced Zucchini

1/2 medium Red Bell Pepper

1 cup cubed Eggplant

2 tbsp Light Pesto

1 oz Feta Cheese

1 tsp Olive Oil

1 tsp Mixed Herbs

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PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut into 1/4-inch slices. Marinate the tofu in a mixture of olive oil and mixed herbs for at least 15 minutes.

  • 2

    Preheat the grill or grill pan over medium heat.

  • 3

    Slice the zucchini, red bell pepper, and eggplant into uniform pieces. Lightly brush with olive oil and sprinkle with a pinch of the mixed herbs.

  • 4

    Grill the marinated tofu slices for about 3-4 minutes on each side until grill marks appear and the tofu is heated through.

  • 5

    Grill the vegetables for about 4-5 minutes or until they are tender and have slight char marks. Remove from the grill.

  • 6

    Toast the whole wheat bread slices lightly on the grill or in a toaster.

  • 7

    Spread the light pesto evenly on one side of each bread slice.

  • 8

    Layer the grilled tofu and vegetables on one slice of bread, sprinkle the crumbled feta cheese on top, then cover with the second slice, pesto side down.

  • 9

    Press gently, slice in half if desired, 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

Enjoy a vibrant medley of grilled vegetables and marinated tofu layered between whole wheat bread, finished with a bright, homemade pesto and crumbled feta. Each bite bursts with the flavors of fresh herbs, smoky grill marks, and tangy feta, making this sandwich a perfect balance of savory and refreshing textures.

NUTRITION

558kcal
Protein
31.4g
Fat
28.3g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

6 oz Firm Tofu (approx. 170g)

1 cup sliced Zucchini

1/2 medium Red Bell Pepper

1 cup cubed Eggplant

2 tbsp Light Pesto

1 oz Feta Cheese

1 tsp Olive Oil

1 tsp Mixed Herbs

PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut into 1/4-inch slices. Marinate the tofu in a mixture of olive oil and mixed herbs for at least 15 minutes.

  • 2

    Preheat the grill or grill pan over medium heat.

  • 3

    Slice the zucchini, red bell pepper, and eggplant into uniform pieces. Lightly brush with olive oil and sprinkle with a pinch of the mixed herbs.

  • 4

    Grill the marinated tofu slices for about 3-4 minutes on each side until grill marks appear and the tofu is heated through.

  • 5

    Grill the vegetables for about 4-5 minutes or until they are tender and have slight char marks. Remove from the grill.

  • 6

    Toast the whole wheat bread slices lightly on the grill or in a toaster.

  • 7

    Spread the light pesto evenly on one side of each bread slice.

  • 8

    Layer the grilled tofu and vegetables on one slice of bread, sprinkle the crumbled feta cheese on top, then cover with the second slice, pesto side down.

  • 9

    Press gently, slice in half if desired, and serve warm.