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 warm, toasted panini layered with herb-roasted vegetables, protein-packed chickpeas, and gooey low-moisture mozzarella, finished with a vibrant basil pesto spread. The melty flavors and crisp crust make this panini a satisfying meal ideal for any time of day.

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NUTRITION

499kcal
Protein
31.6g
Fat
16.5g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Panini Bread

1/2 cup Chickpeas

1 oz Low-Moisture Mozzarella Cheese

1/2 cup Roasted Red Bell Pepper

1/2 cup Roasted Zucchini

1/2 cup Roasted Eggplant

1 tbsp Basil Pesto

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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 for about 20 minutes, or until tender and slightly caramelized.

  • 4

    While the vegetables roast, rinse and drain the chickpeas. Set aside.

  • 5

    Once the vegetables are done, assemble the panini: Lay out the two slices of whole wheat panini bread. On one slice, spread the basil pesto evenly.

  • 6

    Layer the roasted vegetables over the pesto, then sprinkle the chickpeas and top with the low-moisture mozzarella.

  • 7

    Close the sandwich with the second slice of bread.

  • 8

    Heat a panini press or grill pan over medium heat. Toast the sandwich for about 3-4 minutes on each side until the bread is golden and the cheese begins to melt.

  • 9

    Remove from heat, 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 warm, toasted panini layered with herb-roasted vegetables, protein-packed chickpeas, and gooey low-moisture mozzarella, finished with a vibrant basil pesto spread. The melty flavors and crisp crust make this panini a satisfying meal ideal for any time of day.

NUTRITION

499kcal
Protein
31.6g
Fat
16.5g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Panini Bread

1/2 cup Chickpeas

1 oz Low-Moisture Mozzarella Cheese

1/2 cup Roasted Red Bell Pepper

1/2 cup Roasted Zucchini

1/2 cup Roasted Eggplant

1 tbsp Basil Pesto

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 for about 20 minutes, or until tender and slightly caramelized.

  • 4

    While the vegetables roast, rinse and drain the chickpeas. Set aside.

  • 5

    Once the vegetables are done, assemble the panini: Lay out the two slices of whole wheat panini bread. On one slice, spread the basil pesto evenly.

  • 6

    Layer the roasted vegetables over the pesto, then sprinkle the chickpeas and top with the low-moisture mozzarella.

  • 7

    Close the sandwich with the second slice of bread.

  • 8

    Heat a panini press or grill pan over medium heat. Toast the sandwich for about 3-4 minutes on each side until the bread is golden and the cheese begins to melt.

  • 9

    Remove from heat, slice in half, and serve warm.