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

Savor a hearty and flavorful panini filled with crispy roasted vegetables and savory marinated tempeh, layered between perfectly toasted whole grain bread. This vibrant sandwich bursts with roasted eggplant, zucchini, red bell pepper, and red onion, all enhanced by a drizzle of olive oil and fresh basil, making it an ideal balance of taste, texture, and nutrition.

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NUTRITION

587kcal
Protein
36.4g
Fat
19.3g
Carbs
64.9g

SERVINGS

1 serving

INGREDIENTS

130g Tempeh

2 slices Whole Grain Panini Bread (~150g)

50g Eggplant (1/4 medium)

50g Zucchini (1/4 medium)

40g Red Bell Pepper (1/4 medium)

30g Red Onion (sliced)

1 tsp Olive Oil

Fresh Basil Leaves (about 4 leaves)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the eggplant, zucchini, red bell pepper, and red onion into even pieces.

  • 3

    Toss the vegetables in a bowl with olive oil, salt, and pepper until evenly coated.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and beginning to crisp.

  • 5

    While the vegetables roast, slice the tempeh into thin strips. Optionally, lightly season with salt and pepper.

  • 6

    Heat a non-stick pan over medium heat and lightly grill the tempeh strips for 3-4 minutes on each side until golden.

  • 7

    Assemble the panini by layering the roasted vegetables, grilled tempeh, and fresh basil leaves between the two slices of whole grain bread.

  • 8

    Optional: Press the sandwich in a panini press or grill pan for 3-4 minutes until the bread is toasted and the filling is warmed 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

Savor a hearty and flavorful panini filled with crispy roasted vegetables and savory marinated tempeh, layered between perfectly toasted whole grain bread. This vibrant sandwich bursts with roasted eggplant, zucchini, red bell pepper, and red onion, all enhanced by a drizzle of olive oil and fresh basil, making it an ideal balance of taste, texture, and nutrition.

NUTRITION

587kcal
Protein
36.4g
Fat
19.3g
Carbs
64.9g

SERVINGS

1 serving

INGREDIENTS

130g Tempeh

2 slices Whole Grain Panini Bread (~150g)

50g Eggplant (1/4 medium)

50g Zucchini (1/4 medium)

40g Red Bell Pepper (1/4 medium)

30g Red Onion (sliced)

1 tsp Olive Oil

Fresh Basil Leaves (about 4 leaves)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the eggplant, zucchini, red bell pepper, and red onion into even pieces.

  • 3

    Toss the vegetables in a bowl with olive oil, salt, and pepper until evenly coated.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and beginning to crisp.

  • 5

    While the vegetables roast, slice the tempeh into thin strips. Optionally, lightly season with salt and pepper.

  • 6

    Heat a non-stick pan over medium heat and lightly grill the tempeh strips for 3-4 minutes on each side until golden.

  • 7

    Assemble the panini by layering the roasted vegetables, grilled tempeh, and fresh basil leaves between the two slices of whole grain bread.

  • 8

    Optional: Press the sandwich in a panini press or grill pan for 3-4 minutes until the bread is toasted and the filling is warmed through.

  • 9

    Slice in half and serve immediately.