Name: Crispy Roasted Vegetable Panini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 slices Whole Grain Bread; 100g Firm Tofu; 100g Zucchini; 100g Red Bell Pepper; 100g Eggplant; 50g Red Onion; 1 oz Fresh Mozzarella Cheese; 1 Tbsp Hummus; 1 tsp Olive Oil

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

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Panini

A delightfully crispy panini featuring a medley of roasted vegetables layered with firm tofu and melted mozzarella between hearty whole grain bread slices. Perfectly balanced with a satisfying crunch and a blend of savory flavors, this panini is an ideal choice for a wholesome lunch or dinner.

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NUTRITION

Protein

32.7g

Fat

12.4g

Carbs

53.4g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

100g Firm Tofu

100g Zucchini

100g Red Bell Pepper

100g Eggplant

50g Red Onion

1 oz Fresh Mozzarella Cheese

1 Tbsp Hummus

1 tsp Olive Oil

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PREPARATION

1
Preheat the oven to 425°F (220°C).
2
Cut the zucchini, red bell pepper, eggplant, and red onion into uniform slices or chunks. Toss the vegetables with olive oil, salt, and pepper.
3
Spread the vegetables on a baking sheet and roast for 20-25 minutes until they are slightly charred and tender.
4
While the vegetables are roasting, press the tofu to remove excess water and cut it into thin slices.
5
Prepare the panini assembly by spreading hummus on one side of each bread slice.
6
Layer the roasted vegetables, tofu, and fresh mozzarella on one slice of bread.
7
Top with the second slice, hummus side down. Press slightly to secure the layers.
8
Optional: For an extra crispy finish, grill the assembled panini on a panini press or lightly toast it in a skillet on medium heat for 3-4 minutes per side until golden and the cheese begins to melt.
9
Slice in half and serve warm.