Grilled Paneer and Baby Corn Salad with Roasted Vegetables

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

Grilled Paneer and Baby Corn Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Paneer and Baby Corn Salad with Roasted Vegetables

Enjoy a colorful salad featuring lightly grilled paneer paired with tender baby corn and a medley of roasted vegetables including zucchini, mushrooms, and bell pepper. This vibrant dish is finished with a splash of lemon and a hint of olive oil, creating an enticing balance of smoky char and fresh brightness.

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NUTRITION

423kcal
Protein
25.8g
Fat
26.9g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

125g Paneer

50g Baby Corn

50g Zucchini

50g Mushrooms

50g Bell Pepper

1/2 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium heat.

  • 2

    Slice the paneer into 1/2-inch thick pieces, season lightly with salt and pepper.

  • 3

    Grill the paneer for about 2-3 minutes on each side until grill marks appear.

  • 4

    Meanwhile, toss baby corn, sliced zucchini, quartered mushrooms, and chopped bell pepper in a mixing bowl with a light drizzle of olive oil, lemon juice, and a pinch of salt and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in a preheated oven at 400°F (200°C) for 10-12 minutes until they are tender and slightly charred.

  • 6

    Combine the grilled paneer with the roasted vegetables on a plate. Drizzle a touch more lemon juice if desired.

  • 7

    Serve warm as a nutritious and colorful lunch option.

Grilled Paneer and Baby Corn Salad with Roasted Vegetables

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

Grilled Paneer and Baby Corn Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Paneer and Baby Corn Salad with Roasted Vegetables

Enjoy a colorful salad featuring lightly grilled paneer paired with tender baby corn and a medley of roasted vegetables including zucchini, mushrooms, and bell pepper. This vibrant dish is finished with a splash of lemon and a hint of olive oil, creating an enticing balance of smoky char and fresh brightness.

NUTRITION

423kcal
Protein
25.8g
Fat
26.9g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

125g Paneer

50g Baby Corn

50g Zucchini

50g Mushrooms

50g Bell Pepper

1/2 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium heat.

  • 2

    Slice the paneer into 1/2-inch thick pieces, season lightly with salt and pepper.

  • 3

    Grill the paneer for about 2-3 minutes on each side until grill marks appear.

  • 4

    Meanwhile, toss baby corn, sliced zucchini, quartered mushrooms, and chopped bell pepper in a mixing bowl with a light drizzle of olive oil, lemon juice, and a pinch of salt and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in a preheated oven at 400°F (200°C) for 10-12 minutes until they are tender and slightly charred.

  • 6

    Combine the grilled paneer with the roasted vegetables on a plate. Drizzle a touch more lemon juice if desired.

  • 7

    Serve warm as a nutritious and colorful lunch option.