Crispy Roasted Vegetable Panini

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

Crispy Roasted Vegetable Panini

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Panini

Enjoy a vibrant medley of crispy roasted vegetables paired with savory slices of tempeh and melted mozzarella, all tucked between hearty whole wheat panini bread. This panini offers a delightful balance of textures and flavors, with the slight crunch of the roasted veggies and the creamy warmth of the melted cheese.

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NUTRITION

598kcal
Protein
34.6g
Fat
26.6g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

1 serving (2 slices) Whole Wheat Panini Bread

1 medium Red Bell Pepper

1 cup cubed Eggplant

1 cup sliced Zucchini

1 small Red Onion

3 ounces Tempeh

1 ounce Mozzarella Cheese

2 tablespoons Hummus

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the red bell pepper, eggplant, zucchini, and red onion into bite-sized pieces. Toss them in olive oil, mixed dried herbs, salt, and pepper.

  • 3

    Spread the vegetables out on a baking sheet and roast for about 20 minutes, stirring halfway, until tender and slightly crispy.

  • 4

    While the vegetables roast, slice the tempeh into thin pieces. Sear the tempeh in a non-stick pan over medium heat for 2-3 minutes on each side until golden.

  • 5

    Lightly toast the whole wheat panini bread on a grill or in a panini press.

  • 6

    Spread hummus on one side of each bread slice. Layer the roasted vegetables, seared tempeh, and top with mozzarella cheese on one slice.

  • 7

    Close the sandwich and press slightly. If desired, return the assembled panini to a heated panini press or grill pan for 3-4 minutes until the cheese begins to melt and the bread is crispy.

  • 8

    Cut the panini in half and serve warm.

Crispy Roasted Vegetable Panini

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

Crispy Roasted Vegetable Panini

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Panini

Enjoy a vibrant medley of crispy roasted vegetables paired with savory slices of tempeh and melted mozzarella, all tucked between hearty whole wheat panini bread. This panini offers a delightful balance of textures and flavors, with the slight crunch of the roasted veggies and the creamy warmth of the melted cheese.

NUTRITION

598kcal
Protein
34.6g
Fat
26.6g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

1 serving (2 slices) Whole Wheat Panini Bread

1 medium Red Bell Pepper

1 cup cubed Eggplant

1 cup sliced Zucchini

1 small Red Onion

3 ounces Tempeh

1 ounce Mozzarella Cheese

2 tablespoons Hummus

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the red bell pepper, eggplant, zucchini, and red onion into bite-sized pieces. Toss them in olive oil, mixed dried herbs, salt, and pepper.

  • 3

    Spread the vegetables out on a baking sheet and roast for about 20 minutes, stirring halfway, until tender and slightly crispy.

  • 4

    While the vegetables roast, slice the tempeh into thin pieces. Sear the tempeh in a non-stick pan over medium heat for 2-3 minutes on each side until golden.

  • 5

    Lightly toast the whole wheat panini bread on a grill or in a panini press.

  • 6

    Spread hummus on one side of each bread slice. Layer the roasted vegetables, seared tempeh, and top with mozzarella cheese on one slice.

  • 7

    Close the sandwich and press slightly. If desired, return the assembled panini to a heated panini press or grill pan for 3-4 minutes until the cheese begins to melt and the bread is crispy.

  • 8

    Cut the panini in half and serve warm.