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 delightfully crunchy panini layered with perfectly roasted seasonal vegetables, grilled firm tofu, and melted fresh mozzarella, all brought together with a bright drizzle of basil pesto. This satisfying meal bursts with textures and flavors, making it a wholesome choice for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

585kcal
Protein
33g
Fat
30g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

1 roll Whole Grain Panini Roll

6 ounces Firm Tofu

1.5 ounces Fresh Mozzarella

1 cup Assorted Roasted Vegetables

1 tablespoon Basil Pesto

1 teaspoon Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the chopped zucchini, red bell pepper, and eggplant with 1 teaspoon of extra virgin olive oil, a pinch of salt, and pepper.

  • 2

    Spread the vegetables on a baking sheet in a single layer and roast for about 20 minutes until tender and slightly caramelized. Stir halfway through for even roasting.

  • 3

    While the vegetables are roasting, press the firm tofu to remove excess moisture and then slice it into 1/4-inch thick pieces. Grill the tofu slices in a non-stick pan over medium heat for 3-4 minutes per side until you see golden crusts.

  • 4

    Slice the whole grain panini roll in half horizontally. Spread 1 tablespoon of basil pesto on the interior of both halves.

  • 5

    Layer the grilled tofu, roasted vegetables, and fresh mozzarella on the bottom half of the roll. Close with the top half.

  • 6

    For an extra crispy finish, place the assembled panini in a panini press or grill it in a skillet over medium heat, pressing down gently for 3-4 minutes per side until the bread is crunchy and the mozzarella slightly melts.

  • 7

    Remove from heat, slice, and serve while 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 delightfully crunchy panini layered with perfectly roasted seasonal vegetables, grilled firm tofu, and melted fresh mozzarella, all brought together with a bright drizzle of basil pesto. This satisfying meal bursts with textures and flavors, making it a wholesome choice for breakfast, lunch, or dinner.

NUTRITION

585kcal
Protein
33g
Fat
30g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

1 roll Whole Grain Panini Roll

6 ounces Firm Tofu

1.5 ounces Fresh Mozzarella

1 cup Assorted Roasted Vegetables

1 tablespoon Basil Pesto

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the chopped zucchini, red bell pepper, and eggplant with 1 teaspoon of extra virgin olive oil, a pinch of salt, and pepper.

  • 2

    Spread the vegetables on a baking sheet in a single layer and roast for about 20 minutes until tender and slightly caramelized. Stir halfway through for even roasting.

  • 3

    While the vegetables are roasting, press the firm tofu to remove excess moisture and then slice it into 1/4-inch thick pieces. Grill the tofu slices in a non-stick pan over medium heat for 3-4 minutes per side until you see golden crusts.

  • 4

    Slice the whole grain panini roll in half horizontally. Spread 1 tablespoon of basil pesto on the interior of both halves.

  • 5

    Layer the grilled tofu, roasted vegetables, and fresh mozzarella on the bottom half of the roll. Close with the top half.

  • 6

    For an extra crispy finish, place the assembled panini in a panini press or grill it in a skillet over medium heat, pressing down gently for 3-4 minutes per side until the bread is crunchy and the mozzarella slightly melts.

  • 7

    Remove from heat, slice, and serve while warm.