YOUR SOLIN GENERATED RECIPE
Crispy Roasted Veggie Panini
Enjoy this crispy roasted veggie panini featuring a medley of perfectly roasted zucchini, eggplant, and red bell pepper layered with creamy hummus, melty low-fat mozzarella, and protein-boosting grilled tofu. The whole-grain bread adds a hearty crunch, making this panini a satisfying and flavorful meal any time of day.
INGREDIENTS
2 slices Whole Wheat Bread
50g Zucchini
50g Red Bell Pepper
50g Eggplant
2 tbsp Hummus
2 oz Low-Fat Mozzarella Cheese
3 oz Extra-Firm Tofu
1 cup Fresh Spinach
PREPARATION
Preheat your oven to 425°F.
Slice the zucchini, red bell pepper, and eggplant into thin strips. Toss them with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.
Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.
While the veggies are roasting, slice the extra-firm tofu into 1/4-inch thick slices and season lightly with salt and pepper. Grill or pan-sear the tofu on medium heat until golden on both sides, about 3-4 minutes per side.
Lightly toast the whole wheat bread slices. Once toasted, spread 1 tablespoon of hummus on each slice.
Layer the roasted vegetables, grilled tofu, low-fat mozzarella cheese, and fresh spinach on one slice of bread.
Top with the other slice of bread, hummus side down, and press the sandwich in a panini press or on a skillet with a weight on top until the cheese starts melting and the bread is crispy.
Cut the panini in half and serve warm.