Hearty Grilled Vegetable Sandwich

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

Hearty Grilled Vegetable Sandwich

YOUR SOLIN GENERATED RECIPE

Hearty Grilled Vegetable Sandwich

Enjoy a robust and satisfying sandwich featuring grilled seasonal vegetables paired with marinated tempeh for an extra protein punch. Layers of vibrant grilled zucchini and bell pepper along with a creamy spread of hummus and fresh arugula on hearty whole wheat bread deliver a deliciously balanced meal that's perfect any time of day.

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NUTRITION

520kcal
Protein
35g
Fat
19.8g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread (64g)

5 ounces Tempeh (142g)

2 tablespoons Hummus (30g)

1 small Zucchini (100g)

1 small Red Bell Pepper (50g)

1 cup Arugula (20g)

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PREPARATION

  • 1

    Preheat a grill pan or outdoor grill over medium-high heat.

  • 2

    Slice the zucchini and red bell pepper into strips. Cut the tempeh into 1/4-inch slices and lightly marinate with a pinch of salt, pepper, and your favorite herbs for 10 minutes.

  • 3

    Grill the tempeh slices for about 3-4 minutes per side until marked and heated through.

  • 4

    Grill the zucchini and bell pepper strips for approximately 3 minutes per side until tender and slightly charred.

  • 5

    Lightly toast the whole wheat bread slices on the grill for added crunch.

  • 6

    Spread hummus on one side of each bread slice. Layer the grilled tempeh, zucchini, bell pepper, and fresh arugula on one slice.

  • 7

    Top with the second toasted bread slice, hummus side down, and press gently.

  • 8

    Slice the sandwich in half and serve immediately while warm.

Hearty Grilled Vegetable Sandwich

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

Hearty Grilled Vegetable Sandwich

YOUR SOLIN GENERATED RECIPE

Hearty Grilled Vegetable Sandwich

Enjoy a robust and satisfying sandwich featuring grilled seasonal vegetables paired with marinated tempeh for an extra protein punch. Layers of vibrant grilled zucchini and bell pepper along with a creamy spread of hummus and fresh arugula on hearty whole wheat bread deliver a deliciously balanced meal that's perfect any time of day.

NUTRITION

520kcal
Protein
35g
Fat
19.8g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread (64g)

5 ounces Tempeh (142g)

2 tablespoons Hummus (30g)

1 small Zucchini (100g)

1 small Red Bell Pepper (50g)

1 cup Arugula (20g)

PREPARATION

  • 1

    Preheat a grill pan or outdoor grill over medium-high heat.

  • 2

    Slice the zucchini and red bell pepper into strips. Cut the tempeh into 1/4-inch slices and lightly marinate with a pinch of salt, pepper, and your favorite herbs for 10 minutes.

  • 3

    Grill the tempeh slices for about 3-4 minutes per side until marked and heated through.

  • 4

    Grill the zucchini and bell pepper strips for approximately 3 minutes per side until tender and slightly charred.

  • 5

    Lightly toast the whole wheat bread slices on the grill for added crunch.

  • 6

    Spread hummus on one side of each bread slice. Layer the grilled tempeh, zucchini, bell pepper, and fresh arugula on one slice.

  • 7

    Top with the second toasted bread slice, hummus side down, and press gently.

  • 8

    Slice the sandwich in half and serve immediately while warm.