Roasted Vegetable Crispy Panini

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

Roasted Vegetable Crispy Panini

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Crispy Panini

Enjoy a hearty panini packed with grilled chicken and a medley of oven-roasted vegetables layered between crisp whole grain bread and a delicate melt of provolone. This panini delivers a satisfying bite with the smoky sweetness of roasted red bell peppers, zucchini, eggplant, and red onion, perfectly balanced with lean protein and aromatic herbs.

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NUTRITION

371kcal
Protein
39.1g
Fat
13.9g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

2 slices Whole Grain Bread

1/2 cup diced roasted Eggplant

1/2 cup diced roasted Zucchini

1/2 cup sliced roasted Red Bell Pepper

1/4 cup sliced roasted Red Onion

1 oz Provolone Cheese

1 tsp Olive Oil

1 tsp Dried Oregano

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Chop eggplant, zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them with olive oil, dried oregano, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, grill the chicken breast until fully cooked and slice into thin strips.

  • 5

    Assemble the panini by layering the grilled chicken, roasted vegetables, and provolone cheese between two slices of whole grain bread.

  • 6

    Press the sandwich in a panini press or use a skillet with a heavy pan on top to grill until the bread becomes crispy and the cheese starts to melt.

  • 7

    Once all components are heated through and the cheese is melty, remove the panini, slice in half, and serve warm.

Roasted Vegetable Crispy Panini

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

Roasted Vegetable Crispy Panini

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Crispy Panini

Enjoy a hearty panini packed with grilled chicken and a medley of oven-roasted vegetables layered between crisp whole grain bread and a delicate melt of provolone. This panini delivers a satisfying bite with the smoky sweetness of roasted red bell peppers, zucchini, eggplant, and red onion, perfectly balanced with lean protein and aromatic herbs.

NUTRITION

371kcal
Protein
39.1g
Fat
13.9g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

2 slices Whole Grain Bread

1/2 cup diced roasted Eggplant

1/2 cup diced roasted Zucchini

1/2 cup sliced roasted Red Bell Pepper

1/4 cup sliced roasted Red Onion

1 oz Provolone Cheese

1 tsp Olive Oil

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Chop eggplant, zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them with olive oil, dried oregano, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, grill the chicken breast until fully cooked and slice into thin strips.

  • 5

    Assemble the panini by layering the grilled chicken, roasted vegetables, and provolone cheese between two slices of whole grain bread.

  • 6

    Press the sandwich in a panini press or use a skillet with a heavy pan on top to grill until the bread becomes crispy and the cheese starts to melt.

  • 7

    Once all components are heated through and the cheese is melty, remove the panini, slice in half, and serve warm.