YOUR SOLIN GENERATED RECIPE
Crispy Roasted Vegetable Panini
Enjoy a hearty and satisfying panini filled with crispy roasted vegetables, creamy mozzarella, and protein-packed grilled tofu. This panini sings with flavors from oven-roasted eggplant, zucchini, and red bell pepper, perfectly complemented by a drizzle of olive oil and a light seasoning. The combination of whole-grain bread, savory cheese, and tofu makes this a balanced meal option ideal for any time of day.
INGREDIENTS
2 slices Whole-Grain Bread
3 oz Firm Tofu (Grilled)
1 oz Mozzarella Cheese
1/2 cup diced Eggplant
1/2 cup sliced Zucchini
1/2 medium Red Bell Pepper
1 tsp Olive Oil
Pinch Mixed Italian Herbs
PREPARATION
Preheat your oven to 425°F.
Dice eggplant, slice zucchini, and cut red bell pepper into strips. Toss the vegetables with a teaspoon of olive oil and a pinch of mixed Italian herbs.
Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly crispy on the edges.
While the vegetables roast, slice the tofu into 1/4-inch slabs, brush lightly with olive oil, and grill on a pan or grill pan for about 3-4 minutes per side until golden and warmed through.
Assemble the panini by layering the roasted vegetables, grilled tofu, and mozzarella cheese between the slices of whole-grain bread.
Heat a panini press or a skillet over medium heat. If using a skillet, press down on the sandwich with a spatula and cover with a lid. Toast each side for 3-4 minutes until the bread is crispy and the cheese starts to melt.
Remove the panini from the heat, slice it in half, and serve warm.