YOUR SOLIN GENERATED RECIPE
Grilled Vegetable Sandwich with Tempeh & Cheese
Enjoy a robust and satisfying Grilled Vegetable Sandwich featuring marinated tempeh, a melty slice of reduced-fat cheese, and a vibrant medley of grilled red bell pepper, zucchini, red onion, and fresh spinach, all layered between hearty whole grain bread. This balanced meal offers a delightful mix of textures and flavors, making it perfect for breakfast, lunch, or dinner.
INGREDIENTS
100 grams Tempeh
2 slices Whole Grain Bread
1 medium Red Bell Pepper
1 medium Zucchini
1/4 medium Red Onion
1 cup Fresh Spinach
1/2 tablespoon Olive Oil
1 ounce Reduced-Fat Cheddar Cheese
PREPARATION
Press the tempeh to remove excess moisture, then slice into thin pieces.
In a small bowl, drizzle the tempeh with olive oil, adding a pinch of salt and pepper. Allow it to marinate while preparing the vegetables.
Slice the red bell pepper, zucchini, and red onion into thin strips.
Preheat a grill pan or outdoor grill over medium-high heat. Lightly brush the vegetables with a bit of olive oil and grill them until they are tender and have nice char marks, about 3-4 minutes per side.
Meanwhile, grill the marinated tempeh slices for about 3 minutes per side until grill marks appear and they are heated through.
Lightly toast the whole grain bread slices. Place the grilled tempeh on one slice of bread, then layer the grilled vegetables on top.
Add a handful of fresh spinach and place the reduced-fat cheddar cheese over the vegetables.
Top with the second slice of toasted bread, slice the sandwich in half, and enjoy while warm.