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

Savor the crunch of roasted red bell pepper, zucchini, and portobello mushrooms layered between whole grain panini bread, complemented by lean turkey breast and melty low‐fat mozzarella. This panini is a delightful fusion of textures and flavors, perfect for a nutritious meal any time of day.

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NUTRITION

441kcal
Protein
45.8g
Fat
11.4g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Panini Bread

4 ounces Turkey Breast, sliced

1 ounce Low-Fat Mozzarella Cheese

1/2 cup Roasted Red Bell Pepper

1/2 cup Roasted Zucchini Slices

1 medium Roasted Portobello Mushroom

1/2 cup Baby Spinach

1 tsp Olive Oil

1/2 tsp Dried Oregano

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Toss the red bell pepper slices, zucchini, and portobello mushroom with olive oil, dried oregano, salt, and pepper.

  • 3

    Spread the vegetables on the baking sheet and roast for 15-20 minutes until tender and slightly crispy, then let cool.

  • 4

    Slice the whole grain panini bread in half horizontally. Layer the bottom half with roasted vegetables and baby spinach.

  • 5

    Add the turkey breast slices evenly over the vegetables, then top with low-fat mozzarella cheese.

  • 6

    Close the sandwich with the top half of the bread. Optionally, press the panini in a grill press or on a hot skillet for 3-4 minutes until the cheese melts slightly and the bread becomes crisp.

  • 7

    Slice 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

Savor the crunch of roasted red bell pepper, zucchini, and portobello mushrooms layered between whole grain panini bread, complemented by lean turkey breast and melty low‐fat mozzarella. This panini is a delightful fusion of textures and flavors, perfect for a nutritious meal any time of day.

NUTRITION

441kcal
Protein
45.8g
Fat
11.4g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Panini Bread

4 ounces Turkey Breast, sliced

1 ounce Low-Fat Mozzarella Cheese

1/2 cup Roasted Red Bell Pepper

1/2 cup Roasted Zucchini Slices

1 medium Roasted Portobello Mushroom

1/2 cup Baby Spinach

1 tsp Olive Oil

1/2 tsp Dried Oregano

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Toss the red bell pepper slices, zucchini, and portobello mushroom with olive oil, dried oregano, salt, and pepper.

  • 3

    Spread the vegetables on the baking sheet and roast for 15-20 minutes until tender and slightly crispy, then let cool.

  • 4

    Slice the whole grain panini bread in half horizontally. Layer the bottom half with roasted vegetables and baby spinach.

  • 5

    Add the turkey breast slices evenly over the vegetables, then top with low-fat mozzarella cheese.

  • 6

    Close the sandwich with the top half of the bread. Optionally, press the panini in a grill press or on a hot skillet for 3-4 minutes until the cheese melts slightly and the bread becomes crisp.

  • 7

    Slice the panini in half and serve warm.