Hearty Grilled Vegetable Sandwich

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

Hearty Grilled Vegetable Sandwich

YOUR SOLIN GENERATED RECIPE

Hearty Grilled Vegetable Sandwich

A vibrant, satisfying sandwich that layers warm, grilled vegetables with protein-rich marinated tempeh between hearty whole grain bread. Enjoy the smoky char and fresh flavors of red bell pepper, zucchini, eggplant, and red onion, lightly accented with a drizzle of olive oil.

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NUTRITION

464kcal
Protein
35.2g
Fat
19.2g
Carbs
52.9g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

4 oz Tempeh

1/2 medium Red Bell Pepper

1/2 medium Zucchini

4 slices Eggplant

2 rings Red Onion

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Slice the tempeh into 1/4-inch thick pieces and marinate in a splash of olive oil, a pinch of salt, pepper, and your favorite herbs for 10-15 minutes.

  • 3

    Cut the red bell pepper into strips, slice the zucchini lengthwise, and cut the eggplant into 1/4-inch thick rounds. Separate the red onion into rings.

  • 4

    Grill the marinated tempeh for about 3-4 minutes per side until you see grill marks and it's heated through.

  • 5

    Grill the vegetables (red bell pepper, zucchini, eggplant, and red onion) for about 2-3 minutes per side until they are tender and charred around the edges.

  • 6

    Lightly toast the whole grain bread on the grill for a minute each side.

  • 7

    Assemble the sandwich by layering the grilled tempeh and vegetables between the toasted bread slices. Drizzle with a tiny bit more olive oil if desired, and season with salt and pepper.

  • 8

    Serve warm and enjoy your hearty, protein-packed grilled vegetable sandwich.

Hearty Grilled Vegetable Sandwich

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

Hearty Grilled Vegetable Sandwich

YOUR SOLIN GENERATED RECIPE

Hearty Grilled Vegetable Sandwich

A vibrant, satisfying sandwich that layers warm, grilled vegetables with protein-rich marinated tempeh between hearty whole grain bread. Enjoy the smoky char and fresh flavors of red bell pepper, zucchini, eggplant, and red onion, lightly accented with a drizzle of olive oil.

NUTRITION

464kcal
Protein
35.2g
Fat
19.2g
Carbs
52.9g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

4 oz Tempeh

1/2 medium Red Bell Pepper

1/2 medium Zucchini

4 slices Eggplant

2 rings Red Onion

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Slice the tempeh into 1/4-inch thick pieces and marinate in a splash of olive oil, a pinch of salt, pepper, and your favorite herbs for 10-15 minutes.

  • 3

    Cut the red bell pepper into strips, slice the zucchini lengthwise, and cut the eggplant into 1/4-inch thick rounds. Separate the red onion into rings.

  • 4

    Grill the marinated tempeh for about 3-4 minutes per side until you see grill marks and it's heated through.

  • 5

    Grill the vegetables (red bell pepper, zucchini, eggplant, and red onion) for about 2-3 minutes per side until they are tender and charred around the edges.

  • 6

    Lightly toast the whole grain bread on the grill for a minute each side.

  • 7

    Assemble the sandwich by layering the grilled tempeh and vegetables between the toasted bread slices. Drizzle with a tiny bit more olive oil if desired, and season with salt and pepper.

  • 8

    Serve warm and enjoy your hearty, protein-packed grilled vegetable sandwich.