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

Enjoy a medley of herb-roasted vegetables layered between whole wheat bread, enriched with creamy reduced-fat mozzarella, protein-packed chickpeas, and a vibrant basil pesto. The crisp exterior and melty interior combine beautifully with the aromatic roasted vegetables for a satisfying and wholesome meal.

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NUTRITION

509kcal
Protein
30.6g
Fat
16.4g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread (~80g total)

1/2 cup Reduced-Fat Mozzarella, Shredded (56g)

1/2 cup Chickpeas (120g)

1/2 unit Red Bell Pepper (~40g)

1/2 unit Zucchini (~40g)

1/2 unit Eggplant (~40g)

1 tbsp Homemade Basil Pesto (15g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the red bell pepper, zucchini, and eggplant into even pieces. Toss them lightly with a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, lightly toast the whole wheat bread slices on a pan or in a toaster.

  • 5

    In a small bowl, gently mash the chickpeas with a fork until slightly chunky.

  • 6

    Spread the homemade basil pesto on one side of each toasted bread slice.

  • 7

    Layer the roasted vegetables, mashed chickpeas, and sprinkle the reduced-fat mozzarella over the vegetables.

  • 8

    Assemble the sandwich by placing the toppings between the two slices, ensuring the pesto sides are inward.

  • 9

    Press the panini in a grill pan or panini press for 3-4 minutes until the cheese melts and the sandwich is heated through.

  • 10

    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

Enjoy a medley of herb-roasted vegetables layered between whole wheat bread, enriched with creamy reduced-fat mozzarella, protein-packed chickpeas, and a vibrant basil pesto. The crisp exterior and melty interior combine beautifully with the aromatic roasted vegetables for a satisfying and wholesome meal.

NUTRITION

509kcal
Protein
30.6g
Fat
16.4g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread (~80g total)

1/2 cup Reduced-Fat Mozzarella, Shredded (56g)

1/2 cup Chickpeas (120g)

1/2 unit Red Bell Pepper (~40g)

1/2 unit Zucchini (~40g)

1/2 unit Eggplant (~40g)

1 tbsp Homemade Basil Pesto (15g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the red bell pepper, zucchini, and eggplant into even pieces. Toss them lightly with a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, lightly toast the whole wheat bread slices on a pan or in a toaster.

  • 5

    In a small bowl, gently mash the chickpeas with a fork until slightly chunky.

  • 6

    Spread the homemade basil pesto on one side of each toasted bread slice.

  • 7

    Layer the roasted vegetables, mashed chickpeas, and sprinkle the reduced-fat mozzarella over the vegetables.

  • 8

    Assemble the sandwich by placing the toppings between the two slices, ensuring the pesto sides are inward.

  • 9

    Press the panini in a grill pan or panini press for 3-4 minutes until the cheese melts and the sandwich is heated through.

  • 10

    Slice in half and serve warm.