Crispy Roasted Veggie Panini

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

Crispy Roasted Veggie Panini

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Veggie Panini

Savor the medley of roasted seasonal vegetables paired with marinated tempeh and a smooth layer of hummus on whole grain bread. This panini offers a delightful crunch with every bite, boasting a balanced harmony of smoky, savory, and fresh flavors—a perfect meal for a nourishing lunch or dinner.

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NUTRITION

527kcal
Protein
31.2g
Fat
22.9g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread (56g total)

100g Tempeh

1/2 cup Red Bell Pepper slices (75g)

1/2 cup Zucchini slices (65g)

1/4 cup Red Onion slices (40g)

1/2 cup Eggplant cubes (75g)

2 tablespoons Hummus (30g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the red bell pepper, zucchini, red onion, and eggplant into even pieces. Toss the vegetables lightly with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 20 minutes or until tender and slightly caramelized, stirring halfway through.

  • 4

    While the vegetables roast, slice the tempeh into thin pieces and optionally marinate with a pinch of salt, pepper, and a squeeze of lemon. Sear the tempeh in a non-stick skillet over medium-high heat for 3-4 minutes per side until crispy.

  • 5

    Lightly toast the whole grain bread slices. Spread hummus on one side of each slice.

  • 6

    Layer the roasted vegetables and seared tempeh evenly on one slice of bread. Top with the second slice of bread, hummus side down.

  • 7

    Heat a panini press or a grill pan over medium heat. Place the assembled sandwich and press down firmly, grilling for 3-4 minutes per side until the bread is golden and crispy.

  • 8

    Remove from heat, slice in half, and serve immediately while warm.

Crispy Roasted Veggie Panini

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

Crispy Roasted Veggie Panini

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Veggie Panini

Savor the medley of roasted seasonal vegetables paired with marinated tempeh and a smooth layer of hummus on whole grain bread. This panini offers a delightful crunch with every bite, boasting a balanced harmony of smoky, savory, and fresh flavors—a perfect meal for a nourishing lunch or dinner.

NUTRITION

527kcal
Protein
31.2g
Fat
22.9g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread (56g total)

100g Tempeh

1/2 cup Red Bell Pepper slices (75g)

1/2 cup Zucchini slices (65g)

1/4 cup Red Onion slices (40g)

1/2 cup Eggplant cubes (75g)

2 tablespoons Hummus (30g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the red bell pepper, zucchini, red onion, and eggplant into even pieces. Toss the vegetables lightly with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 20 minutes or until tender and slightly caramelized, stirring halfway through.

  • 4

    While the vegetables roast, slice the tempeh into thin pieces and optionally marinate with a pinch of salt, pepper, and a squeeze of lemon. Sear the tempeh in a non-stick skillet over medium-high heat for 3-4 minutes per side until crispy.

  • 5

    Lightly toast the whole grain bread slices. Spread hummus on one side of each slice.

  • 6

    Layer the roasted vegetables and seared tempeh evenly on one slice of bread. Top with the second slice of bread, hummus side down.

  • 7

    Heat a panini press or a grill pan over medium heat. Place the assembled sandwich and press down firmly, grilling for 3-4 minutes per side until the bread is golden and crispy.

  • 8

    Remove from heat, slice in half, and serve immediately while warm.