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 deliciously crisp and savory panini layered with herb-roasted seasonal vegetables, grilled tofu, and fresh mozzarella, enhanced with a vibrant basil pesto. This panini offers satisfying textures and flavors with a perfect balance of protein to fuel your day.

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NUTRITION

470kcal
Protein
34g
Fat
23g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Panini Bread

3 ounces Firm Tofu

1 ounce Fresh Mozzarella

1 cup Herb-Roasted Vegetable Mix

1 tbsp Basil Pesto

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chopped red bell pepper, zucchini, and eggplant with a teaspoon of olive oil, a pinch of salt, and your favorite dried herbs. Roast the vegetables on a baking sheet for about 20 minutes or until tender and lightly caramelized.

  • 2

    While the vegetables are roasting, slice the firm tofu into 1/4-inch thick pieces and grill in a lightly oiled skillet over medium heat for 3-4 minutes on each side until grill marks form.

  • 3

    Assemble the panini: On one slice of whole wheat panini bread, spread basil pesto. Layer the grilled tofu, roasted vegetables, and top with a slice of fresh mozzarella.

  • 4

    Close with the second slice of bread. Optionally, press the sandwich in a panini press or skillet, gently pressing down and cooking for 3-4 minutes per side until the bread is toasted and the mozzarella begins to melt.

  • 5

    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 deliciously crisp and savory panini layered with herb-roasted seasonal vegetables, grilled tofu, and fresh mozzarella, enhanced with a vibrant basil pesto. This panini offers satisfying textures and flavors with a perfect balance of protein to fuel your day.

NUTRITION

470kcal
Protein
34g
Fat
23g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Panini Bread

3 ounces Firm Tofu

1 ounce Fresh Mozzarella

1 cup Herb-Roasted Vegetable Mix

1 tbsp Basil Pesto

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chopped red bell pepper, zucchini, and eggplant with a teaspoon of olive oil, a pinch of salt, and your favorite dried herbs. Roast the vegetables on a baking sheet for about 20 minutes or until tender and lightly caramelized.

  • 2

    While the vegetables are roasting, slice the firm tofu into 1/4-inch thick pieces and grill in a lightly oiled skillet over medium heat for 3-4 minutes on each side until grill marks form.

  • 3

    Assemble the panini: On one slice of whole wheat panini bread, spread basil pesto. Layer the grilled tofu, roasted vegetables, and top with a slice of fresh mozzarella.

  • 4

    Close with the second slice of bread. Optionally, press the sandwich in a panini press or skillet, gently pressing down and cooking for 3-4 minutes per side until the bread is toasted and the mozzarella begins to melt.

  • 5

    Slice in half and serve warm.