Crispy Herb-Roasted Vegetable Panini

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

Crispy Herb-Roasted Vegetable Panini

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Vegetable Panini

Savor a delightful panini filled with crispy, herb-roasted vegetables and melty mozzarella paired with lightly toasted whole-grain ciabatta bread. This satisfying creation combines the rustic flavors of eggplant, zucchini, red bell pepper, and red onion with crunchy roasted chickpeas, all drizzled with a hint of olive oil and fresh herbs to perfect the taste.

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NUTRITION

585kcal
Protein
33.8g
Fat
14.2g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole-Grain Ciabatta Bread

2 oz Part-Skim Mozzarella

1/4 cup Roasted Chickpeas

1/2 medium Eggplant (roasted)

1/2 medium Zucchini (roasted)

1/2 medium Red Bell Pepper (roasted)

Few slices Red Onion (roasted)

1 tsp Olive Oil

Mixed Fresh Herbs to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

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

  • 3

    Roast the vegetables on a baking sheet for about 20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, prepare the roasted chickpeas by lightly seasoning them and warming if needed.

  • 5

    Assemble the panini by layering the roasted vegetables, roasted chickpeas, and part-skim mozzarella between the two slices of whole-grain ciabatta bread.

  • 6

    Press the assembled sandwich in a panini press or a heated skillet with a weight on top. Grill until the bread is crispy and the cheese is melted, approximately 4-5 minutes per side.

  • 7

    Remove from the press, slice, and serve warm.

Crispy Herb-Roasted Vegetable Panini

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

Crispy Herb-Roasted Vegetable Panini

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Vegetable Panini

Savor a delightful panini filled with crispy, herb-roasted vegetables and melty mozzarella paired with lightly toasted whole-grain ciabatta bread. This satisfying creation combines the rustic flavors of eggplant, zucchini, red bell pepper, and red onion with crunchy roasted chickpeas, all drizzled with a hint of olive oil and fresh herbs to perfect the taste.

NUTRITION

585kcal
Protein
33.8g
Fat
14.2g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole-Grain Ciabatta Bread

2 oz Part-Skim Mozzarella

1/4 cup Roasted Chickpeas

1/2 medium Eggplant (roasted)

1/2 medium Zucchini (roasted)

1/2 medium Red Bell Pepper (roasted)

Few slices Red Onion (roasted)

1 tsp Olive Oil

Mixed Fresh Herbs to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

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

  • 3

    Roast the vegetables on a baking sheet for about 20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, prepare the roasted chickpeas by lightly seasoning them and warming if needed.

  • 5

    Assemble the panini by layering the roasted vegetables, roasted chickpeas, and part-skim mozzarella between the two slices of whole-grain ciabatta bread.

  • 6

    Press the assembled sandwich in a panini press or a heated skillet with a weight on top. Grill until the bread is crispy and the cheese is melted, approximately 4-5 minutes per side.

  • 7

    Remove from the press, slice, and serve warm.