Roasted Vegetable Panini

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

Roasted Vegetable Panini

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Panini

Enjoy a warm, satisfying panini loaded with a medley of roasted vegetables, lightly marinated tempeh, and a hint of creamy goat cheese, all nestled between artisan whole grain bread. Each bite offers a perfect blend of smoky roasted flavors and a comforting crunch, making it a deliciously balanced meal.

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NUTRITION

485kcal
Protein
33.5g
Fat
19.5g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

2 slices Artisan Whole Grain Panini Bread

80g Tempeh

20g Fresh Goat Cheese

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper, zucchini, and red onion into even pieces. Toss them in a small bowl with the olive oil, salt, and pepper.

  • 3

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

  • 4

    While the vegetables are roasting, slice the tempeh into thin strips. Optionally, lightly pan-sear the tempeh in a non-stick skillet over medium heat for 3-4 minutes per side to enhance its flavor.

  • 5

    Once the vegetables are done, assemble the panini by layering the roasted vegetables, tempeh, and crumbled goat cheese between the two slices of whole grain bread.

  • 6

    Press the assembled sandwich in a panini press or on a heated skillet, using a heavy spatula to press down, until the bread is golden and crisp, and the cheese begins to soften.

  • 7

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

Roasted Vegetable Panini

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

Roasted Vegetable Panini

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Panini

Enjoy a warm, satisfying panini loaded with a medley of roasted vegetables, lightly marinated tempeh, and a hint of creamy goat cheese, all nestled between artisan whole grain bread. Each bite offers a perfect blend of smoky roasted flavors and a comforting crunch, making it a deliciously balanced meal.

NUTRITION

485kcal
Protein
33.5g
Fat
19.5g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

2 slices Artisan Whole Grain Panini Bread

80g Tempeh

20g Fresh Goat Cheese

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper, zucchini, and red onion into even pieces. Toss them in a small bowl with the olive oil, salt, and pepper.

  • 3

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

  • 4

    While the vegetables are roasting, slice the tempeh into thin strips. Optionally, lightly pan-sear the tempeh in a non-stick skillet over medium heat for 3-4 minutes per side to enhance its flavor.

  • 5

    Once the vegetables are done, assemble the panini by layering the roasted vegetables, tempeh, and crumbled goat cheese between the two slices of whole grain bread.

  • 6

    Press the assembled sandwich in a panini press or on a heated skillet, using a heavy spatula to press down, until the bread is golden and crisp, and the cheese begins to soften.

  • 7

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