Roasted Veggie Panini

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

Roasted Veggie Panini

YOUR SOLIN GENERATED RECIPE

Roasted Veggie Panini

A hearty roasted veggie panini featuring grilled tempeh, seasonal vegetables, fresh spinach, and a smear of creamy hummus, all nestled between a crispy whole wheat panini bread. Enjoy the delightful blend of smoky roasted red bell pepper, tender zucchini and eggplant with a cheesy finish that brings warmth and zest to each bite.

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NUTRITION

531kcal
Protein
33g
Fat
18.8g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

1 roll Whole Wheat Panini Bread (80g)

2 tablespoons Hummus (30g)

70g Tempeh

50g Roasted Red Bell Pepper

50g Grilled Zucchini

50g Grilled Eggplant

1 cup Fresh Spinach Leaves (30g)

1 ounce Low-Fat Mozzarella Cheese (28g)

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PREPARATION

  • 1

    Preheat a grill pan or skillet over medium heat.

  • 2

    Slice the tempeh into thin pieces and lightly season if desired, then grill for 3-4 minutes on each side until slightly crispy.

  • 3

    Grill the sliced zucchini and eggplant until tender and grill marks appear, about 2-3 minutes per side.

  • 4

    Lightly toast the whole wheat panini bread on a clean, dry skillet or panini press for 1-2 minutes to enhance its crunch.

  • 5

    Spread hummus evenly over the inside of the toasted bread.

  • 6

    Layer the grilled tempeh, roasted red bell pepper, zucchini, eggplant, fresh spinach, and low-fat mozzarella cheese on one side of the bread.

  • 7

    Close the sandwich with the other half of the bread and press gently. Optionally, return the whole sandwich to the grill pan or panini press for an additional 2 minutes to let the cheese melt slightly.

  • 8

    Slice the panini in half and serve warm.

Roasted Veggie Panini

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

Roasted Veggie Panini

YOUR SOLIN GENERATED RECIPE

Roasted Veggie Panini

A hearty roasted veggie panini featuring grilled tempeh, seasonal vegetables, fresh spinach, and a smear of creamy hummus, all nestled between a crispy whole wheat panini bread. Enjoy the delightful blend of smoky roasted red bell pepper, tender zucchini and eggplant with a cheesy finish that brings warmth and zest to each bite.

NUTRITION

531kcal
Protein
33g
Fat
18.8g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

1 roll Whole Wheat Panini Bread (80g)

2 tablespoons Hummus (30g)

70g Tempeh

50g Roasted Red Bell Pepper

50g Grilled Zucchini

50g Grilled Eggplant

1 cup Fresh Spinach Leaves (30g)

1 ounce Low-Fat Mozzarella Cheese (28g)

PREPARATION

  • 1

    Preheat a grill pan or skillet over medium heat.

  • 2

    Slice the tempeh into thin pieces and lightly season if desired, then grill for 3-4 minutes on each side until slightly crispy.

  • 3

    Grill the sliced zucchini and eggplant until tender and grill marks appear, about 2-3 minutes per side.

  • 4

    Lightly toast the whole wheat panini bread on a clean, dry skillet or panini press for 1-2 minutes to enhance its crunch.

  • 5

    Spread hummus evenly over the inside of the toasted bread.

  • 6

    Layer the grilled tempeh, roasted red bell pepper, zucchini, eggplant, fresh spinach, and low-fat mozzarella cheese on one side of the bread.

  • 7

    Close the sandwich with the other half of the bread and press gently. Optionally, return the whole sandwich to the grill pan or panini press for an additional 2 minutes to let the cheese melt slightly.

  • 8

    Slice the panini in half and serve warm.