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 hearty, flavor-packed panini loaded with roasted vegetables, fresh spinach, and melted part-skim mozzarella paired with a boost of plant protein from extra-firm tofu and roasted chickpeas. This panini is perfectly crispy on the outside with a warm, savory filling designed to satisfy and fuel your day.

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NUTRITION

568kcal
Protein
37.5g
Fat
17.8g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

1 Whole Grain Panini Bun (~80g)

2 ounces Reduced-Fat Mozzarella Cheese

1 serving (100g) Mixed Roasted Vegetables (Eggplant, Zucchini, Red Bell Pepper)

100g Extra-Firm Tofu

1/3 cup Roasted Chickpeas (~50g)

1/2 teaspoon Olive Oil

1 cup Fresh Spinach

1 tablespoon Fresh Basil Leaves

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss diced eggplant, zucchini, and red bell pepper with 1/2 teaspoon olive oil and a pinch of salt and pepper. Roast on a baking sheet for 20 minutes or until tender and slightly charred.

  • 2

    While the vegetables roast, slice the extra-firm tofu into 1/4-inch slices and season lightly with salt and pepper. If preferred, you may lightly grill the tofu for added texture.

  • 3

    Prepare the whole grain panini bun by slicing it open. Layer on a bed of fresh spinach and add roasted vegetables evenly.

  • 4

    Sprinkle the roasted chickpeas and fresh basil over the vegetables, then add the tofu slices.

  • 5

    Top with the reduced-fat mozzarella cheese. Close the bun and press it in a panini press or grill pan over medium heat until the cheese melts and the bread is crispy and golden, about 3-4 minutes per side.

  • 6

    Slice the panini in half 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 hearty, flavor-packed panini loaded with roasted vegetables, fresh spinach, and melted part-skim mozzarella paired with a boost of plant protein from extra-firm tofu and roasted chickpeas. This panini is perfectly crispy on the outside with a warm, savory filling designed to satisfy and fuel your day.

NUTRITION

568kcal
Protein
37.5g
Fat
17.8g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

1 Whole Grain Panini Bun (~80g)

2 ounces Reduced-Fat Mozzarella Cheese

1 serving (100g) Mixed Roasted Vegetables (Eggplant, Zucchini, Red Bell Pepper)

100g Extra-Firm Tofu

1/3 cup Roasted Chickpeas (~50g)

1/2 teaspoon Olive Oil

1 cup Fresh Spinach

1 tablespoon Fresh Basil Leaves

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss diced eggplant, zucchini, and red bell pepper with 1/2 teaspoon olive oil and a pinch of salt and pepper. Roast on a baking sheet for 20 minutes or until tender and slightly charred.

  • 2

    While the vegetables roast, slice the extra-firm tofu into 1/4-inch slices and season lightly with salt and pepper. If preferred, you may lightly grill the tofu for added texture.

  • 3

    Prepare the whole grain panini bun by slicing it open. Layer on a bed of fresh spinach and add roasted vegetables evenly.

  • 4

    Sprinkle the roasted chickpeas and fresh basil over the vegetables, then add the tofu slices.

  • 5

    Top with the reduced-fat mozzarella cheese. Close the bun and press it in a panini press or grill pan over medium heat until the cheese melts and the bread is crispy and golden, about 3-4 minutes per side.

  • 6

    Slice the panini in half and serve warm.