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 vibrant and hearty panini loaded with crispy roasted vegetables, melty low-fat mozzarella, and the satisfying crunch of roasted chickpeas, pressed between slices of whole wheat bread. This panini offers a delightful balance of textures and flavors perfect for any meal of the day.

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NUTRITION

578kcal
Protein
38.4g
Fat
13.5g
Carbs
72.5g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread (80g total)

1/2 cup roasted Red Bell Pepper (75g)

1/2 cup roasted Zucchini (65g)

1/2 cup roasted Eggplant (60g)

1/2 cup fresh Spinach (15g)

3 oz Low-Fat Mozzarella Cheese (84g)

1/4 cup roasted Chickpeas (40g)

1 spray Olive Oil

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PREPARATION

  • 1

    Preheat your panini press or grill pan over medium heat.

  • 2

    Prepare your vegetables by roasting red bell pepper slices, zucchini, and eggplant with minimal seasoning until tender and slightly charred. If not already roasted, pre-roast them in the oven at 400°F for about 15 minutes.

  • 3

    Lightly spray one side of each bread slice with olive oil spray.

  • 4

    Layer one slice of bread with the roasted vegetables, fresh spinach, roasted chickpeas, and then top with low-fat mozzarella cheese.

  • 5

    Place the second bread slice on top, oil side out.

  • 6

    Grill the sandwich in the panini press or on the grill pan, pressing down firmly, for about 3-5 minutes per side until the bread is crispy and the cheese has melted.

  • 7

    Remove from 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 vibrant and hearty panini loaded with crispy roasted vegetables, melty low-fat mozzarella, and the satisfying crunch of roasted chickpeas, pressed between slices of whole wheat bread. This panini offers a delightful balance of textures and flavors perfect for any meal of the day.

NUTRITION

578kcal
Protein
38.4g
Fat
13.5g
Carbs
72.5g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread (80g total)

1/2 cup roasted Red Bell Pepper (75g)

1/2 cup roasted Zucchini (65g)

1/2 cup roasted Eggplant (60g)

1/2 cup fresh Spinach (15g)

3 oz Low-Fat Mozzarella Cheese (84g)

1/4 cup roasted Chickpeas (40g)

1 spray Olive Oil

PREPARATION

  • 1

    Preheat your panini press or grill pan over medium heat.

  • 2

    Prepare your vegetables by roasting red bell pepper slices, zucchini, and eggplant with minimal seasoning until tender and slightly charred. If not already roasted, pre-roast them in the oven at 400°F for about 15 minutes.

  • 3

    Lightly spray one side of each bread slice with olive oil spray.

  • 4

    Layer one slice of bread with the roasted vegetables, fresh spinach, roasted chickpeas, and then top with low-fat mozzarella cheese.

  • 5

    Place the second bread slice on top, oil side out.

  • 6

    Grill the sandwich in the panini press or on the grill pan, pressing down firmly, for about 3-5 minutes per side until the bread is crispy and the cheese has melted.

  • 7

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