Grilled Roasted Vegetable Panini

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

Grilled Roasted Vegetable Panini

YOUR SOLIN GENERATED RECIPE

Grilled Roasted Vegetable Panini

Enjoy a hearty grilled panini loaded with roasted eggplant, zucchini, and red bell pepper, layered with marinated tempeh and a hint of low-fat mozzarella cheese for a satisfying plant-based protein boost. This panini perfectly balances savory flavors and textures, creating a meal that is both nutritious and delicious.

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NUTRITION

541kcal
Protein
33.2g
Fat
18.2g
Carbs
66.5g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Panini Bread (100g total)

1 eggplant (80g), sliced

1 zucchini (80g), sliced

1 red bell pepper (80g), sliced

75g Tempeh, sliced

1 oz Low-Fat Mozzarella Cheese (28g)

1 tsp Olive Oil

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium heat.

  • 2

    Slice the eggplant, zucchini, and red bell pepper into even pieces. Toss them lightly with a teaspoon of olive oil, salt, and pepper.

  • 3

    Grill the vegetables for about 3-4 minutes per side until they are tender and have appealing grill marks.

  • 4

    Meanwhile, slice the tempeh into thin strips. Grill the tempeh for about 2-3 minutes per side until slightly crispy.

  • 5

    Assemble the panini by layering the grilled vegetables and tempeh on one slice of bread. Sprinkle the low-fat mozzarella cheese on top.

  • 6

    Top with the second slice of bread. Optionally, brush the exterior of the sandwich lightly with olive oil.

  • 7

    Place the panini on the grill and press it with a panini press or heavy skillet. Grill for 3-4 minutes per side until the bread is crispy and the cheese has started to melt.

  • 8

    Remove from the grill, slice in half, and enjoy your nutritious and balanced Grilled Roasted Vegetable Panini.

Grilled Roasted Vegetable Panini

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

Grilled Roasted Vegetable Panini

YOUR SOLIN GENERATED RECIPE

Grilled Roasted Vegetable Panini

Enjoy a hearty grilled panini loaded with roasted eggplant, zucchini, and red bell pepper, layered with marinated tempeh and a hint of low-fat mozzarella cheese for a satisfying plant-based protein boost. This panini perfectly balances savory flavors and textures, creating a meal that is both nutritious and delicious.

NUTRITION

541kcal
Protein
33.2g
Fat
18.2g
Carbs
66.5g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Panini Bread (100g total)

1 eggplant (80g), sliced

1 zucchini (80g), sliced

1 red bell pepper (80g), sliced

75g Tempeh, sliced

1 oz Low-Fat Mozzarella Cheese (28g)

1 tsp Olive Oil

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium heat.

  • 2

    Slice the eggplant, zucchini, and red bell pepper into even pieces. Toss them lightly with a teaspoon of olive oil, salt, and pepper.

  • 3

    Grill the vegetables for about 3-4 minutes per side until they are tender and have appealing grill marks.

  • 4

    Meanwhile, slice the tempeh into thin strips. Grill the tempeh for about 2-3 minutes per side until slightly crispy.

  • 5

    Assemble the panini by layering the grilled vegetables and tempeh on one slice of bread. Sprinkle the low-fat mozzarella cheese on top.

  • 6

    Top with the second slice of bread. Optionally, brush the exterior of the sandwich lightly with olive oil.

  • 7

    Place the panini on the grill and press it with a panini press or heavy skillet. Grill for 3-4 minutes per side until the bread is crispy and the cheese has started to melt.

  • 8

    Remove from the grill, slice in half, and enjoy your nutritious and balanced Grilled Roasted Vegetable Panini.