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, flavor-packed panini loaded with crispy roasted vegetables, marinated firm tofu, and a melty slice of vegan cheese, all pressed between crunchy whole grain bread. This satisfying sandwich features a perfect blend of textures and warm, roasted flavors that elevate any meal whether for breakfast, lunch, or dinner.

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NUTRITION

506kcal
Protein
38g
Fat
19.6g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Panini Bread

6 ounces Firm Tofu

1 slice Vegan Cheese

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/2 cup cubed Eggplant

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the zucchini, red bell pepper, and eggplant into even pieces. Toss them gently with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20 minutes or until they are tender and slightly crispy on the edges.

  • 4

    While the vegetables roast, drain the tofu and press it gently to remove excess moisture. Slice it evenly.

  • 5

    Optionally, lightly season the tofu with your favorite herbs or a dash of salt.

  • 6

    Once the vegetables are roasted, heat a panini press or grill pan over medium heat.

  • 7

    Assemble the sandwich by layering the roasted vegetables and tofu on one slice of whole grain panini bread. Top with a slice of vegan cheese.

  • 8

    Close the sandwich with the second slice of bread and place it on the press or in the pan. Grill for 3-4 minutes on each side until the bread is crispy and the cheese has softened.

  • 9

    Remove the panini from the heat, slice 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, flavor-packed panini loaded with crispy roasted vegetables, marinated firm tofu, and a melty slice of vegan cheese, all pressed between crunchy whole grain bread. This satisfying sandwich features a perfect blend of textures and warm, roasted flavors that elevate any meal whether for breakfast, lunch, or dinner.

NUTRITION

506kcal
Protein
38g
Fat
19.6g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Panini Bread

6 ounces Firm Tofu

1 slice Vegan Cheese

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/2 cup cubed Eggplant

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the zucchini, red bell pepper, and eggplant into even pieces. Toss them gently with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20 minutes or until they are tender and slightly crispy on the edges.

  • 4

    While the vegetables roast, drain the tofu and press it gently to remove excess moisture. Slice it evenly.

  • 5

    Optionally, lightly season the tofu with your favorite herbs or a dash of salt.

  • 6

    Once the vegetables are roasted, heat a panini press or grill pan over medium heat.

  • 7

    Assemble the sandwich by layering the roasted vegetables and tofu on one slice of whole grain panini bread. Top with a slice of vegan cheese.

  • 8

    Close the sandwich with the second slice of bread and place it on the press or in the pan. Grill for 3-4 minutes on each side until the bread is crispy and the cheese has softened.

  • 9

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