Crispy Roasted Veggie Panini

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

Crispy Roasted Veggie Panini

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Veggie Panini

Enjoy a deliciously crispy panini filled with savory roasted veggies, marinated tempeh, and a smooth layer of hummus, all pressed between hearty whole grain bread slices. The combination of flavors and textures makes for a satisfying meal that’s light yet packed with protein and flavor.

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NUTRITION

580kcal
Protein
34g
Fat
19.8g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

2 slices whole grain bread

4 oz tempeh

2 tbsp hummus

1 cup mixed roasted veggies

1/2 tsp olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss chopped bell peppers, zucchini, red onion, and a handful of spinach with 1/2 teaspoon olive oil, salt, and pepper. Spread the veggies on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 3

    While the veggies roast, slice the tempeh into 1/4-inch pieces. Lightly pan-sear the tempeh in a non-stick skillet over medium heat until golden and crispy on both sides.

  • 4

    Spread 1 tablespoon of hummus on each slice of whole grain bread.

  • 5

    Layer the roasted veggies and seared tempeh on one slice of bread, then top with the second slice, hummus side down.

  • 6

    Heat a panini press or a skillet over medium heat. Place the assembled sandwich and press down, grilling until the bread is toasted and crispy, and the filling is warmed through, about 3-4 minutes per side if using a skillet with a weight.

  • 7

    Remove from heat, slice in half, and serve immediately.

Crispy Roasted Veggie Panini

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

Crispy Roasted Veggie Panini

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Veggie Panini

Enjoy a deliciously crispy panini filled with savory roasted veggies, marinated tempeh, and a smooth layer of hummus, all pressed between hearty whole grain bread slices. The combination of flavors and textures makes for a satisfying meal that’s light yet packed with protein and flavor.

NUTRITION

580kcal
Protein
34g
Fat
19.8g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

2 slices whole grain bread

4 oz tempeh

2 tbsp hummus

1 cup mixed roasted veggies

1/2 tsp olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss chopped bell peppers, zucchini, red onion, and a handful of spinach with 1/2 teaspoon olive oil, salt, and pepper. Spread the veggies on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 3

    While the veggies roast, slice the tempeh into 1/4-inch pieces. Lightly pan-sear the tempeh in a non-stick skillet over medium heat until golden and crispy on both sides.

  • 4

    Spread 1 tablespoon of hummus on each slice of whole grain bread.

  • 5

    Layer the roasted veggies and seared tempeh on one slice of bread, then top with the second slice, hummus side down.

  • 6

    Heat a panini press or a skillet over medium heat. Place the assembled sandwich and press down, grilling until the bread is toasted and crispy, and the filling is warmed through, about 3-4 minutes per side if using a skillet with a weight.

  • 7

    Remove from heat, slice in half, and serve immediately.