Crispy Herb-Roasted Veggie Panini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Roasted Veggie Panini

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Veggie Panini

Enjoy a deliciously crunchy panini that showcases a medley of herb-roasted veggies paired with protein-packed tempeh and melty mozzarella, all pressed between two slices of sourdough bread. This vibrant and savory sandwich delivers satisfying textures and a burst of fresh, herbaceous flavor in every bite.

Try 3 days free, then $12.99 / mo.

NUTRITION

497kcal
Protein
34.9g
Fat
21g
Carbs
47.9g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

2 slices Sourdough Bread (~70g)

1 oz Mozzarella Cheese

50g Zucchini

50g Red Bell Pepper

50g Eggplant

5g Fresh Basil

1 tsp Olive Oil

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Chop zucchini, red bell pepper, and eggplant into uniform bite-sized pieces. Toss them with olive oil, fresh basil (chopped), salt, and pepper.

  • 3

    Spread the veggies on a baking sheet and roast for 15-20 minutes until they are tender and slightly crispy around the edges.

  • 4

    While the veggies roast, slice the tempeh into thin pieces. Lightly season with salt and pepper and grill or pan-fry until golden brown on each side.

  • 5

    Assemble the panini by layering the grilled tempeh, roasted veggies, and slices of mozzarella cheese between two slices of sourdough bread.

  • 6

    Press the sandwich in a panini press or grill on a skillet, pressing down firmly, until the bread is toasted and the mozzarella is slightly melted.

  • 7

    Slice the panini in half and serve immediately, enjoying the blend of crispy veggies, savory tempeh, and gooey cheese.

Crispy Herb-Roasted Veggie Panini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Roasted Veggie Panini

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Veggie Panini

Enjoy a deliciously crunchy panini that showcases a medley of herb-roasted veggies paired with protein-packed tempeh and melty mozzarella, all pressed between two slices of sourdough bread. This vibrant and savory sandwich delivers satisfying textures and a burst of fresh, herbaceous flavor in every bite.

NUTRITION

497kcal
Protein
34.9g
Fat
21g
Carbs
47.9g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

2 slices Sourdough Bread (~70g)

1 oz Mozzarella Cheese

50g Zucchini

50g Red Bell Pepper

50g Eggplant

5g Fresh Basil

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Chop zucchini, red bell pepper, and eggplant into uniform bite-sized pieces. Toss them with olive oil, fresh basil (chopped), salt, and pepper.

  • 3

    Spread the veggies on a baking sheet and roast for 15-20 minutes until they are tender and slightly crispy around the edges.

  • 4

    While the veggies roast, slice the tempeh into thin pieces. Lightly season with salt and pepper and grill or pan-fry until golden brown on each side.

  • 5

    Assemble the panini by layering the grilled tempeh, roasted veggies, and slices of mozzarella cheese between two slices of sourdough bread.

  • 6

    Press the sandwich in a panini press or grill on a skillet, pressing down firmly, until the bread is toasted and the mozzarella is slightly melted.

  • 7

    Slice the panini in half and serve immediately, enjoying the blend of crispy veggies, savory tempeh, and gooey cheese.