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

Enjoy a hearty and flavorful panini filled with crispy roasted vegetables, succulent turkey breast, and a vibrant pesto spread. This balanced meal combines the crunch of whole-grain bread with the softness of roasted veggies and lean protein, delivering delightful textures and tastes in every bite.

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NUTRITION

470kcal
Protein
39.7g
Fat
9.4g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Panini Bread

1/2 cup Roasted Bell Pepper

1/2 cup Roasted Zucchini

1/2 cup Roasted Eggplant

Tomato Slices (approx. 50g)

2 teaspoons Pesto Spread

3 ounces Turkey Breast

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the vegetables by slicing the bell pepper, zucchini, and eggplant into even pieces. Toss them lightly with olive oil, salt, and pepper.

  • 3

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

  • 4

    While the vegetables roast, prepare the turkey breast by slicing it thinly if needed.

  • 5

    Lightly toast the whole-grain panini bread slices in a pan or toaster to add extra crunch.

  • 6

    Spread pesto on one side of each bread slice. Layer on the roasted vegetables, tomato slices, and turkey breast.

  • 7

    Assemble the panini by closing the sandwich and, if desired, press it in a panini press or cook in a skillet over medium heat for 3-4 minutes per side until the bread is crispy and the flavors meld together.

  • 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

Enjoy a hearty and flavorful panini filled with crispy roasted vegetables, succulent turkey breast, and a vibrant pesto spread. This balanced meal combines the crunch of whole-grain bread with the softness of roasted veggies and lean protein, delivering delightful textures and tastes in every bite.

NUTRITION

470kcal
Protein
39.7g
Fat
9.4g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Panini Bread

1/2 cup Roasted Bell Pepper

1/2 cup Roasted Zucchini

1/2 cup Roasted Eggplant

Tomato Slices (approx. 50g)

2 teaspoons Pesto Spread

3 ounces Turkey Breast

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the vegetables by slicing the bell pepper, zucchini, and eggplant into even pieces. Toss them lightly with olive oil, salt, and pepper.

  • 3

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

  • 4

    While the vegetables roast, prepare the turkey breast by slicing it thinly if needed.

  • 5

    Lightly toast the whole-grain panini bread slices in a pan or toaster to add extra crunch.

  • 6

    Spread pesto on one side of each bread slice. Layer on the roasted vegetables, tomato slices, and turkey breast.

  • 7

    Assemble the panini by closing the sandwich and, if desired, press it in a panini press or cook in a skillet over medium heat for 3-4 minutes per side until the bread is crispy and the flavors meld together.

  • 8

    Slice the panini in half and serve warm.