Crispy Roasted Vegetable Panini

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

Crispy Roasted Vegetable Panini

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Panini

A delightful crisp panini filled with an array of roasted vegetables, creamy hummus, grilled tofu, and a hint of melty reduced fat mozzarella, all nestled between hearty whole grain bread. The combination of textures and flavors creates a satisfying meal that caters to clean eating and supports your fitness goals.

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NUTRITION

583kcal
Protein
36.2g
Fat
18.9g
Carbs
68.9g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Panini Bread (~100g)

150g Grilled Tofu

1 oz Reduced Fat Mozzarella Cheese (28g)

2 tbsp Hummus (30g)

1 medium Roasted Red Bell Pepper (~119g)

1/2 medium Roasted Zucchini (~100g)

1/4 medium Roasted Red Onion (~30g)

1 cup Baby Spinach (~30g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the red bell pepper into strips, zucchini into thin rounds, and red onion into rings. Toss the vegetables with a light drizzle of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking tray and roast in the oven for 20 minutes or until they are tender and slightly charred.

  • 4

    While the vegetables roast, press and slice the tofu into 1/4-inch slices. Grill tofu slices on a pan over medium heat until golden on both sides, about 3-4 minutes per side.

  • 5

    Lightly toast the whole grain panini bread.

  • 6

    Spread hummus on one side of each bread slice. Layer the roasted vegetables, grilled tofu, baby spinach, and top with reduced fat mozzarella cheese.

  • 7

    Assemble the panini and press in a panini press or grill pan until the cheese starts to melt and the bread is nicely crisped.

  • 8

    Slice the panini in half and serve warm.

Crispy Roasted Vegetable Panini

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

Crispy Roasted Vegetable Panini

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Panini

A delightful crisp panini filled with an array of roasted vegetables, creamy hummus, grilled tofu, and a hint of melty reduced fat mozzarella, all nestled between hearty whole grain bread. The combination of textures and flavors creates a satisfying meal that caters to clean eating and supports your fitness goals.

NUTRITION

583kcal
Protein
36.2g
Fat
18.9g
Carbs
68.9g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Panini Bread (~100g)

150g Grilled Tofu

1 oz Reduced Fat Mozzarella Cheese (28g)

2 tbsp Hummus (30g)

1 medium Roasted Red Bell Pepper (~119g)

1/2 medium Roasted Zucchini (~100g)

1/4 medium Roasted Red Onion (~30g)

1 cup Baby Spinach (~30g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the red bell pepper into strips, zucchini into thin rounds, and red onion into rings. Toss the vegetables with a light drizzle of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking tray and roast in the oven for 20 minutes or until they are tender and slightly charred.

  • 4

    While the vegetables roast, press and slice the tofu into 1/4-inch slices. Grill tofu slices on a pan over medium heat until golden on both sides, about 3-4 minutes per side.

  • 5

    Lightly toast the whole grain panini bread.

  • 6

    Spread hummus on one side of each bread slice. Layer the roasted vegetables, grilled tofu, baby spinach, and top with reduced fat mozzarella cheese.

  • 7

    Assemble the panini and press in a panini press or grill pan until the cheese starts to melt and the bread is nicely crisped.

  • 8

    Slice the panini in half and serve warm.