Crispy Roasted Veggie Panini

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

Crispy Roasted Veggie Panini

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Veggie Panini

Savor this delightful panini filled with a medley of roasted vegetables, tender grilled tempeh, and creamy low-fat mozzarella, nestled between hearty whole-grain bread. A perfect balance of crisp textures and savory flavors for a satisfying meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

542kcal
Protein
32.6g
Fat
19g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole-Grain Bread

2 ounces Grilled Tempeh

1/4 cup Roasted Chickpeas

1/4 cup Hummus

1 slice Low-Fat Mozzarella Cheese

1/2 cup Roasted Mixed Vegetables

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chickpeas and mixed vegetables with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until crisp and tender.

  • 2

    While the vegetables roast, slice the tempeh into thin pieces and grill them in a skillet over medium heat until golden, about 3-4 minutes per side.

  • 3

    Lightly toast the whole-grain bread slices in a toaster or on a dry skillet for added crunch.

  • 4

    Assemble the panini by spreading hummus on one side of each bread slice. Layer the grilled tempeh, roasted chickpeas, roasted vegetables, and the slice of mozzarella on one slice.

  • 5

    Close the sandwich and press it in a panini grill or a heated skillet with a weight on top to achieve a crispy exterior. Grill for 3-4 minutes per side until the cheese begins to melt.

  • 6

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

Crispy Roasted Veggie Panini

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

Crispy Roasted Veggie Panini

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Veggie Panini

Savor this delightful panini filled with a medley of roasted vegetables, tender grilled tempeh, and creamy low-fat mozzarella, nestled between hearty whole-grain bread. A perfect balance of crisp textures and savory flavors for a satisfying meal any time of day.

NUTRITION

542kcal
Protein
32.6g
Fat
19g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole-Grain Bread

2 ounces Grilled Tempeh

1/4 cup Roasted Chickpeas

1/4 cup Hummus

1 slice Low-Fat Mozzarella Cheese

1/2 cup Roasted Mixed Vegetables

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chickpeas and mixed vegetables with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until crisp and tender.

  • 2

    While the vegetables roast, slice the tempeh into thin pieces and grill them in a skillet over medium heat until golden, about 3-4 minutes per side.

  • 3

    Lightly toast the whole-grain bread slices in a toaster or on a dry skillet for added crunch.

  • 4

    Assemble the panini by spreading hummus on one side of each bread slice. Layer the grilled tempeh, roasted chickpeas, roasted vegetables, and the slice of mozzarella on one slice.

  • 5

    Close the sandwich and press it in a panini grill or a heated skillet with a weight on top to achieve a crispy exterior. Grill for 3-4 minutes per side until the cheese begins to melt.

  • 6

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