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

A savory, crispy panini bursting with the natural sweetness of roasted red bell pepper, zucchini, and eggplant, complemented by a protein-packed grilled tofu layer and a smooth hummus spread. This satisfying meal offers a wonderful balance of textures and flavors—crispy bread with tender vegetables and a delightful spread that ties it all together.

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NUTRITION

410kcal
Protein
20.3g
Fat
16.4g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Panini Bread

100g Extra Firm Tofu

1 medium Red Bell Pepper

1 small Zucchini

1/2 medium Eggplant

2 tbsp Hummus

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and eggplant 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, or until tender and slightly charred.

  • 4

    While the vegetables are roasting, drain and slice the tofu into even pieces. Season lightly with salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat and grill the tofu slices for about 3-4 minutes on each side until golden.

  • 6

    Lightly toast the whole wheat panini bread slices. Then spread each with about 1 tablespoon of hummus.

  • 7

    Layer the roasted vegetables and grilled tofu on one slice of bread, then top with the other slice, hummus side down.

  • 8

    Press the sandwich in a panini press or grill pan for 3-4 minutes until the bread is crispy and the filling is heated through.

  • 9

    Slice in half and serve immediately.

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

A savory, crispy panini bursting with the natural sweetness of roasted red bell pepper, zucchini, and eggplant, complemented by a protein-packed grilled tofu layer and a smooth hummus spread. This satisfying meal offers a wonderful balance of textures and flavors—crispy bread with tender vegetables and a delightful spread that ties it all together.

NUTRITION

410kcal
Protein
20.3g
Fat
16.4g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Panini Bread

100g Extra Firm Tofu

1 medium Red Bell Pepper

1 small Zucchini

1/2 medium Eggplant

2 tbsp Hummus

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and eggplant 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, or until tender and slightly charred.

  • 4

    While the vegetables are roasting, drain and slice the tofu into even pieces. Season lightly with salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat and grill the tofu slices for about 3-4 minutes on each side until golden.

  • 6

    Lightly toast the whole wheat panini bread slices. Then spread each with about 1 tablespoon of hummus.

  • 7

    Layer the roasted vegetables and grilled tofu on one slice of bread, then top with the other slice, hummus side down.

  • 8

    Press the sandwich in a panini press or grill pan for 3-4 minutes until the bread is crispy and the filling is heated through.

  • 9

    Slice in half and serve immediately.