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

Enjoy a vibrant and hearty panini filled with roasted vegetables, savory provolone cheese, and a hint of lean turkey for an extra protein boost. Each bite offers a satisfying crunch from roasted chickpeas and the warm, melty embrace of melted cheese on thin whole grain bread, making it a balanced meal perfect for a filling lunch.

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NUTRITION

409kcal
Protein
25.5g
Fat
12g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

2 slices Thin Whole Grain Panini Bread

1/3 cup Roasted Chickpeas

1 cup Roasted Mixed Vegetables (Eggplant, Zucchini, Red Bell Pepper)

1.5 oz Provolone Cheese

0.75 oz Lean Turkey Breast Slices

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss canned chickpeas (rinsed and patted dry) with a drizzle of olive oil, salt, and your favorite spices, then roast on a baking sheet for about 20-25 minutes until crispy.

  • 2

    Cut the eggplant, zucchini, and red bell pepper into even slices or chunks. Toss with olive oil, salt, and pepper, then roast in the oven (you can do this simultaneously with the chickpeas if using separate trays) for 15-20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, preheat a panini press or a grill pan over medium heat.

  • 4

    Assemble the panini by layering the roasted vegetables, roasted chickpeas, a thin layer of lean turkey breast slices, and provolone cheese between the two slices of bread.

  • 5

    Place the assembled sandwich in the panini press or grill pan. Press and grill for 3-5 minutes on each side until the bread is toasted and the cheese melts.

  • 6

    Remove from heat, slice in half if desired, and serve warm.

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

Enjoy a vibrant and hearty panini filled with roasted vegetables, savory provolone cheese, and a hint of lean turkey for an extra protein boost. Each bite offers a satisfying crunch from roasted chickpeas and the warm, melty embrace of melted cheese on thin whole grain bread, making it a balanced meal perfect for a filling lunch.

NUTRITION

409kcal
Protein
25.5g
Fat
12g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

2 slices Thin Whole Grain Panini Bread

1/3 cup Roasted Chickpeas

1 cup Roasted Mixed Vegetables (Eggplant, Zucchini, Red Bell Pepper)

1.5 oz Provolone Cheese

0.75 oz Lean Turkey Breast Slices

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss canned chickpeas (rinsed and patted dry) with a drizzle of olive oil, salt, and your favorite spices, then roast on a baking sheet for about 20-25 minutes until crispy.

  • 2

    Cut the eggplant, zucchini, and red bell pepper into even slices or chunks. Toss with olive oil, salt, and pepper, then roast in the oven (you can do this simultaneously with the chickpeas if using separate trays) for 15-20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, preheat a panini press or a grill pan over medium heat.

  • 4

    Assemble the panini by layering the roasted vegetables, roasted chickpeas, a thin layer of lean turkey breast slices, and provolone cheese between the two slices of bread.

  • 5

    Place the assembled sandwich in the panini press or grill pan. Press and grill for 3-5 minutes on each side until the bread is toasted and the cheese melts.

  • 6

    Remove from heat, slice in half if desired, and serve warm.