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 crisp, hearty crunch of roasted vegetables paired with marinated tempeh and a creamy smear of hummus, all nestled between toasted, whole grain bread slices. This panini offers a delightful balance of textures and flavors, from the smoky sweetness of the roasted peppers to the nutty richness of tempeh, making it a versatile, satisfying meal for any time of day.

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NUTRITION

512kcal
Protein
31g
Fat
23g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

100g Tempeh

150g Mixed Roasting Vegetables (red bell pepper, zucchini, red onion)

2 tbsp Hummus

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop red bell pepper, zucchini, and red onion into even pieces; toss them with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 20 minutes until tender and slightly charred.

  • 4

    Meanwhile, slice the tempeh into thin pieces. Optionally, marinate the tempeh in a splash of balsamic vinegar, salt, and pepper for extra flavor.

  • 5

    Sauté or grill the tempeh slices over medium heat for about 3-4 minutes per side until they develop a golden crust.

  • 6

    Lightly toast the whole grain bread slices in a pan or toaster.

  • 7

    Spread hummus on one side of each bread slice. Layer the roasted vegetables and grilled tempeh on one slice.

  • 8

    Assemble the panini by placing the other slice on top, hummus side down, and press gently.

  • 9

    Optionally, place the assembled panini in a panini press for 2-3 minutes to achieve a crispy, grilled finish.

  • 10

    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

Savor the crisp, hearty crunch of roasted vegetables paired with marinated tempeh and a creamy smear of hummus, all nestled between toasted, whole grain bread slices. This panini offers a delightful balance of textures and flavors, from the smoky sweetness of the roasted peppers to the nutty richness of tempeh, making it a versatile, satisfying meal for any time of day.

NUTRITION

512kcal
Protein
31g
Fat
23g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

100g Tempeh

150g Mixed Roasting Vegetables (red bell pepper, zucchini, red onion)

2 tbsp Hummus

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop red bell pepper, zucchini, and red onion into even pieces; toss them with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 20 minutes until tender and slightly charred.

  • 4

    Meanwhile, slice the tempeh into thin pieces. Optionally, marinate the tempeh in a splash of balsamic vinegar, salt, and pepper for extra flavor.

  • 5

    Sauté or grill the tempeh slices over medium heat for about 3-4 minutes per side until they develop a golden crust.

  • 6

    Lightly toast the whole grain bread slices in a pan or toaster.

  • 7

    Spread hummus on one side of each bread slice. Layer the roasted vegetables and grilled tempeh on one slice.

  • 8

    Assemble the panini by placing the other slice on top, hummus side down, and press gently.

  • 9

    Optionally, place the assembled panini in a panini press for 2-3 minutes to achieve a crispy, grilled finish.

  • 10

    Slice in half and serve warm.