YOUR SOLIN GENERATED RECIPE
Crispy Roasted Vegetable Panini
Savor the delightful crunch of crusty roasted vegetables paired with tender grilled chicken and melty low-fat mozzarella, all pressed between hearty whole-grain bread. This panini is bursting with flavor, balancing savory notes with a light drizzle of olive oil, making it a perfect choice for any mealtime.
INGREDIENTS
3 ounces Grilled Chicken Breast
2 slices Whole Grain Bread
1 ounce Low-Fat Mozzarella Cheese
50 grams Roasted Red Bell Pepper
50 grams Roasted Zucchini
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 425°F for roasting the vegetables.
Slice the red bell pepper and zucchini into even strips. Toss them in a small bowl with a drizzle of olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast for 15-20 minutes until crisp and tender.
While the vegetables roast, grill the chicken breast until fully cooked and slice it thinly.
Lay out the whole grain bread slices. On one slice, layer the roasted vegetables, sliced grilled chicken, and low-fat mozzarella cheese.
Top with the second slice of bread and press down slightly.
Optional: For a crispy finish, grill the assembled panini in a panini press or a skillet over medium heat for 3-4 minutes per side until the cheese melts and the bread turns golden.
Slice in half and serve warm.