YOUR SOLIN GENERATED RECIPE
Hearty Grilled Veggie Sandwich
Dive into a robust grilled veggie sandwich layered with marinated tempeh, earthy Portobello mushrooms, and vibrant grilled zucchini, enhanced by a smooth spread of hummus and fresh spinach tucked between two slices of whole grain bread. This sandwich boasts a balanced mix of textures and flavors, from the savory umami of grilled tempeh to the crisp freshness of garden spinach, all lightly kissed with olive oil for an extra hint of richness.
INGREDIENTS
2 slices Whole Grain Bread (56g total)
3 ounces Tempeh (84g)
1 large Portobello Mushroom (84g)
1/4 cup Hummus (60g)
1/4 cup Grilled Zucchini (45g)
1 cup Fresh Spinach (30g)
1 teaspoon Olive Oil (5g)
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Slice the tempeh into 1/4-inch thick pieces and lightly marinate with your favorite spices if desired.
Clean the Portobello mushroom and remove the stem. Brush both the mushroom and zucchini slices lightly with olive oil.
Grill the tempeh, mushroom, and zucchini slices for 3-4 minutes on each side until grill marks form and they are heated through.
Toast the whole grain bread slices on the grill or in a toaster for added crunch.
Spread the hummus evenly on one side of each bread slice.
Layer the grilled tempeh, Portobello mushroom, zucchini, and fresh spinach between the bread slices.
Serve the sandwich warm, and enjoy your hearty, nutrient-packed meal!