Hearty Grilled Vegetable Sandwich

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

Hearty Grilled Vegetable Sandwich

YOUR SOLIN GENERATED RECIPE

Hearty Grilled Vegetable Sandwich

Enjoy a deliciously hearty sandwich featuring marinated grilled tempeh layered between toasted whole wheat bread along with a colorful medley of grilled eggplant, zucchini, and red bell pepper, accented with crumbled feta cheese for a flavorful finish.

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NUTRITION

502kcal
Protein
34.6g
Fat
23.1g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

100g Tempeh

1 oz Feta Cheese

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Eggplant

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Slice the tempeh into 1/4-inch thick pieces and lightly brush with a bit of olive oil. Season with a pinch of salt and pepper if desired.

  • 3

    Slice the red bell pepper (if needed), zucchini, and eggplant into even slices for uniform grilling.

  • 4

    Lightly brush the vegetable slices with olive oil.

  • 5

    Grill the tempeh for about 3-4 minutes on each side until grill marks appear and it is heated through.

  • 6

    Grill the vegetables for 2-3 minutes per side until they are tender and nicely charred.

  • 7

    Toast the whole wheat bread slices on the grill for a minute or two until lightly crispy.

  • 8

    Assemble the sandwich by layering the grilled tempeh on one slice of toasted bread, add the grilled vegetables on top, then sprinkle crumbled feta cheese, and finish with the other slice of bread.

  • 9

    Serve warm and enjoy your nutrient-packed, hearty grilled vegetable sandwich.

Hearty Grilled Vegetable Sandwich

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

Hearty Grilled Vegetable Sandwich

YOUR SOLIN GENERATED RECIPE

Hearty Grilled Vegetable Sandwich

Enjoy a deliciously hearty sandwich featuring marinated grilled tempeh layered between toasted whole wheat bread along with a colorful medley of grilled eggplant, zucchini, and red bell pepper, accented with crumbled feta cheese for a flavorful finish.

NUTRITION

502kcal
Protein
34.6g
Fat
23.1g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

100g Tempeh

1 oz Feta Cheese

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Eggplant

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Slice the tempeh into 1/4-inch thick pieces and lightly brush with a bit of olive oil. Season with a pinch of salt and pepper if desired.

  • 3

    Slice the red bell pepper (if needed), zucchini, and eggplant into even slices for uniform grilling.

  • 4

    Lightly brush the vegetable slices with olive oil.

  • 5

    Grill the tempeh for about 3-4 minutes on each side until grill marks appear and it is heated through.

  • 6

    Grill the vegetables for 2-3 minutes per side until they are tender and nicely charred.

  • 7

    Toast the whole wheat bread slices on the grill for a minute or two until lightly crispy.

  • 8

    Assemble the sandwich by layering the grilled tempeh on one slice of toasted bread, add the grilled vegetables on top, then sprinkle crumbled feta cheese, and finish with the other slice of bread.

  • 9

    Serve warm and enjoy your nutrient-packed, hearty grilled vegetable sandwich.