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 crunch of perfectly roasted vegetables layered between hearty whole wheat bread, complemented by lean turkey breast and melty low-fat mozzarella. This panini delivers a crisp texture with every bite, enriched with the rich flavors of grilled veggies and a subtle basil note, making it both satisfying and balanced.

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NUTRITION

403kcal
Protein
46.6g
Fat
10.8g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

3 ounces Turkey Breast Slices

1/4 cup chopped Zucchini

1/4 cup chopped Red Bell Pepper

1/4 cup chopped Eggplant

1 ounce Low-Fat Mozzarella Cheese

1 teaspoon Olive Oil

3 Fresh Basil Leaves

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the chopped zucchini, red bell pepper, and eggplant with olive oil and a pinch of salt and pepper. Spread the vegetables on a baking sheet.

  • 3

    Roast the vegetables for 15-20 minutes until they are tender and slightly charred around the edges.

  • 4

    While the vegetables are roasting, lightly toast the whole wheat bread in a pan or toaster.

  • 5

    Layer the roasted vegetables evenly over one slice of bread. Top with turkey breast slices, then place the low-fat mozzarella cheese on top.

  • 6

    Add a few fresh basil leaves for a burst of flavor, then cover with the second slice of bread to form the panini.

  • 7

    Optional: For an extra crispy finish, press the sandwich in a panini press or grill it in a skillet with a light spray of cooking oil for 3-4 minutes on each side until the cheese melts.

  • 8

    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 crunch of perfectly roasted vegetables layered between hearty whole wheat bread, complemented by lean turkey breast and melty low-fat mozzarella. This panini delivers a crisp texture with every bite, enriched with the rich flavors of grilled veggies and a subtle basil note, making it both satisfying and balanced.

NUTRITION

403kcal
Protein
46.6g
Fat
10.8g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

3 ounces Turkey Breast Slices

1/4 cup chopped Zucchini

1/4 cup chopped Red Bell Pepper

1/4 cup chopped Eggplant

1 ounce Low-Fat Mozzarella Cheese

1 teaspoon Olive Oil

3 Fresh Basil Leaves

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the chopped zucchini, red bell pepper, and eggplant with olive oil and a pinch of salt and pepper. Spread the vegetables on a baking sheet.

  • 3

    Roast the vegetables for 15-20 minutes until they are tender and slightly charred around the edges.

  • 4

    While the vegetables are roasting, lightly toast the whole wheat bread in a pan or toaster.

  • 5

    Layer the roasted vegetables evenly over one slice of bread. Top with turkey breast slices, then place the low-fat mozzarella cheese on top.

  • 6

    Add a few fresh basil leaves for a burst of flavor, then cover with the second slice of bread to form the panini.

  • 7

    Optional: For an extra crispy finish, press the sandwich in a panini press or grill it in a skillet with a light spray of cooking oil for 3-4 minutes on each side until the cheese melts.

  • 8

    Slice in half and serve warm.