YOUR SOLIN GENERATED RECIPE
Grilled Roasted Vegetable Panini
Savor a perfectly pressed panini filled with a medley of grilled roasted vegetables, zesty hummus, and hearty tempeh, all sandwiched between slices of whole grain bread. The smoky flavors of the vegetables and the rich, nutty taste of tempeh create a delightful balance that’s both satisfying and full of texture.
INGREDIENTS
2 slices Whole Grain Bread
4 ounces Tempeh
1/2 medium Red Bell Pepper
1/2 cup sliced Zucchini
1/4 cup sliced Red Onion
2 tablespoons Hummus
1 teaspoon Olive Oil
PREPARATION
Preheat a grill pan or outdoor grill to medium heat.
Slice the tempeh into thin pieces and lightly brush with olive oil. Season with salt and pepper if desired.
Toss the red bell pepper slices, zucchini, and red onion with a small drizzle of olive oil.
Grill the tempeh for about 3-4 minutes on each side until you see grill marks. Grill the vegetables until tender and slightly charred, about 4-5 minutes.
Lightly toast the whole grain bread slices on the grill until they develop a warm, crispy texture.
Spread hummus on one side of each bread slice. Layer the grilled tempeh and vegetables evenly on one slice, then top with the second slice, hummus side down.
Press the sandwich gently on the grill or in a panini press for 2-3 minutes to meld the flavors and ensure that it is heated through.
Remove from heat, slice in half, and serve immediately.