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

Enjoy a hearty and flavorful panini filled with crisp roasted vegetables, lean turkey breast, and melty low‐fat mozzarella, all pressed between slices of whole wheat bread. This sandwich offers a delightful crunch with a rich medley of flavors while keeping it light and balanced.

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NUTRITION

380kcal
Protein
32.6g
Fat
12.3g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

2 slices whole wheat bread

2 ounces turkey breast slices

1 ounce low-fat mozzarella cheese

½ cup sliced zucchini

½ cup diced red bell pepper

½ cup diced eggplant

1 teaspoon olive oil

1 additional ounce turkey breast slice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the sliced zucchini, diced red bell pepper, and diced eggplant with the olive oil, a pinch of salt and pepper, and any preferred herbs.

  • 3

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, layer the turkey breast slices (total 3 ounces) on one slice of bread, and top with the roasted vegetables and the slice of mozzarella cheese.

  • 5

    Place the other slice of bread on top to form a sandwich.

  • 6

    Heat a panini press or a non-stick skillet over medium heat and grill the sandwich for 3-4 minutes on each side until the bread is crispy and the cheese is slightly melted.

  • 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

Enjoy a hearty and flavorful panini filled with crisp roasted vegetables, lean turkey breast, and melty low‐fat mozzarella, all pressed between slices of whole wheat bread. This sandwich offers a delightful crunch with a rich medley of flavors while keeping it light and balanced.

NUTRITION

380kcal
Protein
32.6g
Fat
12.3g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

2 slices whole wheat bread

2 ounces turkey breast slices

1 ounce low-fat mozzarella cheese

½ cup sliced zucchini

½ cup diced red bell pepper

½ cup diced eggplant

1 teaspoon olive oil

1 additional ounce turkey breast slice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the sliced zucchini, diced red bell pepper, and diced eggplant with the olive oil, a pinch of salt and pepper, and any preferred herbs.

  • 3

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, layer the turkey breast slices (total 3 ounces) on one slice of bread, and top with the roasted vegetables and the slice of mozzarella cheese.

  • 5

    Place the other slice of bread on top to form a sandwich.

  • 6

    Heat a panini press or a non-stick skillet over medium heat and grill the sandwich for 3-4 minutes on each side until the bread is crispy and the cheese is slightly melted.

  • 7

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