YOUR SOLIN GENERATED RECIPE
Crispy Roasted Veggie Panini
Savor a perfectly crisp panini filled with marinated, pan-roasted tempeh, tangy low-fat feta, and a vibrant mix of roasted veggies. This sandwich offers a satisfying crunch and a blend of savory, slightly smoky flavors, making it a versatile option for breakfast, lunch, or dinner.
INGREDIENTS
2 slices Whole Grain Bread
3 ounces Tempeh
1.5 ounces Low-Fat Feta Cheese
1 cup Roasted Mixed Vegetables
1 tablespoon Hummus
1 teaspoon Olive Oil
1 teaspoon Dried Oregano
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Toss your mixed vegetables with olive oil, dried oregano, salt, and pepper, then spread them out on a baking sheet. Roast for about 20 minutes until tender and slightly charred.
While the veggies roast, slice the tempeh into 1/4-inch pieces. In a non-stick pan over medium-high heat, lightly sear the tempeh slices until golden on both sides, about 3 minutes per side.
Assemble the panini by spreading hummus on one side of each bread slice. Layer the roasted tempeh, roasted mixed vegetables, and crumble the low-fat feta cheese evenly on one slice.
Top with the second slice of bread, hummus side down. Optionally, you can lightly press the assembled sandwich in a panini press or grill pan until the bread is crisp and the filling is heated through.
Slice the panini in half and serve warm, enjoying the blend of textures and flavors in every bite.