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 blend of roasted seasonal vegetables, firm tofu, and tangy goat cheese pressed between slices of hearty whole wheat bread. This panini offers a delightful combination of crispy, warm, and melty textures, perfect for any meal of the day while balancing flavors and nutrition.

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NUTRITION

536kcal
Protein
39.7g
Fat
24.4g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

4 oz Firm Tofu

2 oz Goat Cheese

Approx. 1/3 cup sliced Zucchini (50g)

Approx. 1/3 cup sliced Red Bell Pepper (50g)

Approx. 1/3 cup cubed Eggplant (50g)

Approx. 1/3 cup sliced Red Onion (50g)

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the sliced zucchini, red bell pepper, eggplant, and red onion with olive oil, salt, and pepper until evenly coated.

  • 3

    Roast the vegetables in the preheated oven for 15-20 minutes, or until they are tender and slightly caramelized, stirring halfway through.

  • 4

    While the vegetables roast, slice the firm tofu into 1/4-inch slices. Season lightly with salt and pepper, and briefly pan-sear in a non-stick skillet over medium heat for about 2 minutes per side to give it a crisp edge.

  • 5

    Lightly toast the whole wheat bread slices on a skillet or in a toaster.

  • 6

    Assemble the panini by layering the roasted vegetables and tofu on one slice of toasted bread. Crumble the goat cheese evenly over the top.

  • 7

    Place the second slice of bread on top and, if desired, press in a panini maker or grill pan until the cheese is slightly melted and the bread is extra crispy.

  • 8

    Slice 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 blend of roasted seasonal vegetables, firm tofu, and tangy goat cheese pressed between slices of hearty whole wheat bread. This panini offers a delightful combination of crispy, warm, and melty textures, perfect for any meal of the day while balancing flavors and nutrition.

NUTRITION

536kcal
Protein
39.7g
Fat
24.4g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

4 oz Firm Tofu

2 oz Goat Cheese

Approx. 1/3 cup sliced Zucchini (50g)

Approx. 1/3 cup sliced Red Bell Pepper (50g)

Approx. 1/3 cup cubed Eggplant (50g)

Approx. 1/3 cup sliced Red Onion (50g)

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the sliced zucchini, red bell pepper, eggplant, and red onion with olive oil, salt, and pepper until evenly coated.

  • 3

    Roast the vegetables in the preheated oven for 15-20 minutes, or until they are tender and slightly caramelized, stirring halfway through.

  • 4

    While the vegetables roast, slice the firm tofu into 1/4-inch slices. Season lightly with salt and pepper, and briefly pan-sear in a non-stick skillet over medium heat for about 2 minutes per side to give it a crisp edge.

  • 5

    Lightly toast the whole wheat bread slices on a skillet or in a toaster.

  • 6

    Assemble the panini by layering the roasted vegetables and tofu on one slice of toasted bread. Crumble the goat cheese evenly over the top.

  • 7

    Place the second slice of bread on top and, if desired, press in a panini maker or grill pan until the cheese is slightly melted and the bread is extra crispy.

  • 8

    Slice in half and serve warm.