YOUR SOLIN GENERATED RECIPE
Hearty Grilled Vegetable Sandwich
Enjoy a vibrant and satisfying grilled vegetable sandwich layered with marinated tempeh, fresh grilled veggies, a smear of creamy hummus, and a light slice of low-fat cheese, all nestled between two slices of whole wheat bread. This hearty sandwich offers a perfect balance of flavorful textures and an appealing blend of savory ingredients for a nourishing meal.
INGREDIENTS
2 slices Whole Wheat Bread
3 ounces Tempeh
1 slice Low-Fat Cheese
1/2 cup grilled Red Bell Pepper
1/2 cup grilled Zucchini
1/2 cup grilled Eggplant
2 tablespoons Hummus
PREPARATION
Preheat your grill or grill pan to medium heat.
Slice the tempeh into 1/4-inch thick pieces and marinate with your preferred seasonings (a drizzle of olive oil, salt, pepper, and a squeeze of lemon works well) for about 10 minutes.
Slice the red bell pepper, zucchini, and eggplant into even slices.
Grill the tempeh slices for about 3-4 minutes per side until they develop grill marks. At the same time, lightly grill the vegetable slices until tender and slightly charred.
Toast the whole wheat bread slices on the grill or in a toaster until they are crisp and lightly golden.
Spread hummus on one side of each toasted bread slice. Layer the grilled tempeh, vegetables, and then the low-fat cheese slice on one slice.
Top with the other slice of bread, hummus side down, and gently press the sandwich together.
Cut the sandwich in half and serve warm.