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 delightful fusion of smoky roasted vegetables sandwiched between hearty whole wheat bread and accented by melty low-fat mozzarella and a perfectly grilled egg. This panini offers a warm, crispy exterior with a soft, flavorful interior loaded with the vibrant taste of roasted red bell peppers, zucchini, and eggplant, making it an ideal meal for breakfast, lunch, or dinner.

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NUTRITION

510kcal
Protein
33g
Fat
21g
Carbs
46.4g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

2 ounces Low-Fat Mozzarella Cheese

2 tablespoons Hummus

1 cup Roasted Vegetables (Red Bell Pepper, Zucchini, Eggplant)

1 Grilled Egg

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss chopped red bell pepper, zucchini, and eggplant with a drizzle of olive oil, salt, and pepper.

  • 2

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

  • 3

    While the vegetables roast, grill or fry the egg until the whites are set but the yolk remains runny, or to your preference.

  • 4

    Lightly toast the whole wheat bread slices on a pan or in a toaster.

  • 5

    On one slice of bread, spread hummus evenly, then layer the roasted vegetables and place the low-fat mozzarella cheese on top.

  • 6

    Gently place the grilled egg on the cheese, then cap with the second slice of bread.

  • 7

    Press the sandwich in a panini press or heated skillet, pressing down slightly and cooking until the bread is crispy and the cheese starts to melt, about 3-4 minutes per side.

  • 8

    Remove from heat, slice, 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 delightful fusion of smoky roasted vegetables sandwiched between hearty whole wheat bread and accented by melty low-fat mozzarella and a perfectly grilled egg. This panini offers a warm, crispy exterior with a soft, flavorful interior loaded with the vibrant taste of roasted red bell peppers, zucchini, and eggplant, making it an ideal meal for breakfast, lunch, or dinner.

NUTRITION

510kcal
Protein
33g
Fat
21g
Carbs
46.4g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

2 ounces Low-Fat Mozzarella Cheese

2 tablespoons Hummus

1 cup Roasted Vegetables (Red Bell Pepper, Zucchini, Eggplant)

1 Grilled Egg

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss chopped red bell pepper, zucchini, and eggplant with a drizzle of olive oil, salt, and pepper.

  • 2

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

  • 3

    While the vegetables roast, grill or fry the egg until the whites are set but the yolk remains runny, or to your preference.

  • 4

    Lightly toast the whole wheat bread slices on a pan or in a toaster.

  • 5

    On one slice of bread, spread hummus evenly, then layer the roasted vegetables and place the low-fat mozzarella cheese on top.

  • 6

    Gently place the grilled egg on the cheese, then cap with the second slice of bread.

  • 7

    Press the sandwich in a panini press or heated skillet, pressing down slightly and cooking until the bread is crispy and the cheese starts to melt, about 3-4 minutes per side.

  • 8

    Remove from heat, slice, and serve warm.