YOUR SOLIN GENERATED RECIPE
Herb-Marinated Grilled Vegetable Sandwich with Pesto
A vibrant, hearty sandwich showcasing marinated and grilled vegetables paired with protein-packed grilled tofu and a fresh basil pesto, layered between wholesome whole grain bread and complemented by a delicate slice of low-fat mozzarella. This dish offers a satisfying balance of textures and flavors, from the smoky char of the veggies to the aromatic herb notes in the pesto.
INGREDIENTS
2 slices Whole Grain Bread
200g Firm Tofu
1 slice Low-Fat Mozzarella Cheese
1/2 medium Zucchini
1/2 medium Red Bell Pepper
1/2 medium Eggplant
2 tbsp Basil Pesto
1 tbsp Herb Marinade (Olive Oil, Lemon, Mixed Herbs)
PREPARATION
Slice the zucchini, red bell pepper, and eggplant into even rounds or strips. In a bowl, toss the vegetables with the herb marinade.
Slice the firm tofu into 1/2-inch slabs and gently pat dry. Toss the tofu with a little extra marinade if desired.
Preheat a grill or grill pan over medium-high heat. Grill the tofu for about 3-4 minutes per side until grill marks appear and it's heated through.
Grill the marinated vegetables for 3-5 minutes per side until they are tender and have visible grill lines.
Lightly toast the whole grain bread slices on the grill for about 1-2 minutes until just crispy.
Spread the basil pesto evenly on each slice of toast. On one slice, layer the grilled vegetables, followed by the grilled tofu, and then top with the low-fat mozzarella cheese.
Assemble the sandwich by placing the second slice of bread on top, cut in half if desired, and serve warm.