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

Savor the robust flavors of tender roasted vegetables paired with melty low‐fat mozzarella sandwiched between crisp, whole grain bread. This panini offers a satisfying crunch and a delightful medley of textures and tastes, making it a perfect choice for a light yet protein-packed meal.

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NUTRITION

545kcal
Protein
38g
Fat
26.6g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Eggplant (82g)

1/2 cup Zucchini (65g)

1 medium Red Bell Pepper (119g)

1 tablespoon Olive Oil

2 slices Whole Grain Bread

3 ounces Low-Fat Mozzarella Cheese

1 cup Baby Spinach

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PREPARATION

  • 1

    Preheat the oven to 425°F (218°C).

  • 2

    Chop eggplant, zucchini, and red bell pepper into uniform pieces. In a bowl, toss the vegetables with olive oil, salt, and pepper to taste.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the oven for 20-25 minutes until they are tender and slightly crispy.

  • 4

    While the vegetables roast, preheat a panini press or a skillet over medium heat.

  • 5

    Assemble the panini by layering the roasted vegetables, low-fat mozzarella, and fresh baby spinach between the two slices of whole grain bread.

  • 6

    Grill the assembled sandwich on the panini press or in the skillet, pressing down firmly, until the bread is toasted and the cheese has melted, about 3-4 minutes per side.

  • 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

Savor the robust flavors of tender roasted vegetables paired with melty low‐fat mozzarella sandwiched between crisp, whole grain bread. This panini offers a satisfying crunch and a delightful medley of textures and tastes, making it a perfect choice for a light yet protein-packed meal.

NUTRITION

545kcal
Protein
38g
Fat
26.6g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Eggplant (82g)

1/2 cup Zucchini (65g)

1 medium Red Bell Pepper (119g)

1 tablespoon Olive Oil

2 slices Whole Grain Bread

3 ounces Low-Fat Mozzarella Cheese

1 cup Baby Spinach

PREPARATION

  • 1

    Preheat the oven to 425°F (218°C).

  • 2

    Chop eggplant, zucchini, and red bell pepper into uniform pieces. In a bowl, toss the vegetables with olive oil, salt, and pepper to taste.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the oven for 20-25 minutes until they are tender and slightly crispy.

  • 4

    While the vegetables roast, preheat a panini press or a skillet over medium heat.

  • 5

    Assemble the panini by layering the roasted vegetables, low-fat mozzarella, and fresh baby spinach between the two slices of whole grain bread.

  • 6

    Grill the assembled sandwich on the panini press or in the skillet, pressing down firmly, until the bread is toasted and the cheese has melted, about 3-4 minutes per side.

  • 7

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