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 freshly roasted vegetables paired with lightly grilled tempeh and a hint of tangy goat cheese, all pressed between hearty whole-grain panini bread. This flavorful creation offers a balanced mix of textures and a delightful medley of roasted flavors perfect for a satisfying lunch.

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NUTRITION

572kcal
Protein
32.3g
Fat
18.3g
Carbs
74.5g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Panini Bread

2 ounces Tempeh

0.75 ounce Goat Cheese

1 cup Mixed Roasted Vegetables

0.5 teaspoon Olive Oil

1 teaspoon Balsamic Vinegar

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss chopped bell pepper, zucchini, red onion, and eggplant with olive oil and a pinch of salt. Roast on a baking sheet for about 20 minutes until tender and lightly charred.

  • 2

    While the vegetables roast, slice the tempeh into 1/4-inch pieces. Lightly grill or pan-sear the tempeh pieces until they are golden and have grill marks, about 3-4 minutes per side.

  • 3

    Assemble the panini by layering the roasted vegetables, grilled tempeh, and crumbled goat cheese on one slice of whole grain bread. Drizzle with balsamic vinegar.

  • 4

    Top with the second slice of bread and press gently. Optionally, grill the assembled sandwich in a panini press or on a skillet over medium heat for 3-4 minutes per side until the bread is crispy and the filling is warm.

  • 5

    Slice in half and serve immediately for a delicious, balanced meal.

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 freshly roasted vegetables paired with lightly grilled tempeh and a hint of tangy goat cheese, all pressed between hearty whole-grain panini bread. This flavorful creation offers a balanced mix of textures and a delightful medley of roasted flavors perfect for a satisfying lunch.

NUTRITION

572kcal
Protein
32.3g
Fat
18.3g
Carbs
74.5g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Panini Bread

2 ounces Tempeh

0.75 ounce Goat Cheese

1 cup Mixed Roasted Vegetables

0.5 teaspoon Olive Oil

1 teaspoon Balsamic Vinegar

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss chopped bell pepper, zucchini, red onion, and eggplant with olive oil and a pinch of salt. Roast on a baking sheet for about 20 minutes until tender and lightly charred.

  • 2

    While the vegetables roast, slice the tempeh into 1/4-inch pieces. Lightly grill or pan-sear the tempeh pieces until they are golden and have grill marks, about 3-4 minutes per side.

  • 3

    Assemble the panini by layering the roasted vegetables, grilled tempeh, and crumbled goat cheese on one slice of whole grain bread. Drizzle with balsamic vinegar.

  • 4

    Top with the second slice of bread and press gently. Optionally, grill the assembled sandwich in a panini press or on a skillet over medium heat for 3-4 minutes per side until the bread is crispy and the filling is warm.

  • 5

    Slice in half and serve immediately for a delicious, balanced meal.