Herb-Roasted Vegetable Pesto Panini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable Pesto Panini

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Pesto Panini

Savor a delicious panini loaded with herb-roasted zucchini and red bell pepper, layered with a vibrant basil pesto and melted part-skim mozzarella. This colorful, satisfying sandwich delivers a delightful balance of fresh vegetables and melty cheese, all pressed between wholesome whole wheat bread for a nutritious, flavor-packed meal.

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NUTRITION

545kcal
Protein
36.8g
Fat
18g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread (120g total)

1/2 cup roasted Zucchini (75g)

1/2 cup roasted Red Bell Pepper (75g)

1 tbsp Basil Pesto (16g)

2 oz Part-Skim Mozzarella Cheese (56g)

1 oz Additional Part-Skim Mozzarella Cheese (28g)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss sliced zucchini and red bell pepper with a small drizzle of olive oil, salt, pepper, and your favorite Italian herbs, then spread them on a baking sheet.

  • 2

    Roast the vegetables in the oven for 15-20 minutes until they are tender and lightly caramelized.

  • 3

    While the vegetables roast, lightly toast the whole wheat bread slices in a toaster or on a skillet.

  • 4

    Spread 1 tablespoon of basil pesto on one side of each toasted bread slice.

  • 5

    Layer the roasted vegetables evenly on one slice, followed by the 2 oz of part-skim mozzarella cheese.

  • 6

    Top with the additional 1 oz of mozzarella and close the sandwich with the other bread slice, pesto side down.

  • 7

    Press the assembled sandwich in a panini press or grill it on a skillet with a weighted spatula for 3-4 minutes per side until the cheese melts and the bread is crisp.

  • 8

    Remove, slice in half, and serve warm.

Herb-Roasted Vegetable Pesto Panini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable Pesto Panini

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Pesto Panini

Savor a delicious panini loaded with herb-roasted zucchini and red bell pepper, layered with a vibrant basil pesto and melted part-skim mozzarella. This colorful, satisfying sandwich delivers a delightful balance of fresh vegetables and melty cheese, all pressed between wholesome whole wheat bread for a nutritious, flavor-packed meal.

NUTRITION

545kcal
Protein
36.8g
Fat
18g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread (120g total)

1/2 cup roasted Zucchini (75g)

1/2 cup roasted Red Bell Pepper (75g)

1 tbsp Basil Pesto (16g)

2 oz Part-Skim Mozzarella Cheese (56g)

1 oz Additional Part-Skim Mozzarella Cheese (28g)

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss sliced zucchini and red bell pepper with a small drizzle of olive oil, salt, pepper, and your favorite Italian herbs, then spread them on a baking sheet.

  • 2

    Roast the vegetables in the oven for 15-20 minutes until they are tender and lightly caramelized.

  • 3

    While the vegetables roast, lightly toast the whole wheat bread slices in a toaster or on a skillet.

  • 4

    Spread 1 tablespoon of basil pesto on one side of each toasted bread slice.

  • 5

    Layer the roasted vegetables evenly on one slice, followed by the 2 oz of part-skim mozzarella cheese.

  • 6

    Top with the additional 1 oz of mozzarella and close the sandwich with the other bread slice, pesto side down.

  • 7

    Press the assembled sandwich in a panini press or grill it on a skillet with a weighted spatula for 3-4 minutes per side until the cheese melts and the bread is crisp.

  • 8

    Remove, slice in half, and serve warm.