Crispy Roasted Veggie Panini

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

Crispy Roasted Veggie Panini

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Veggie Panini

Enjoy a warm, crispy panini layered with perfectly roasted vegetables, savory grilled tempeh, and a hearty spread of chickpeas, all pressed between slices of whole grain bread. This panini delivers a satisfying crunch with every bite and is a nutrient-packed meal that’s as delicious as it is balanced.

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NUTRITION

576kcal
Protein
37.1g
Fat
20.5g
Carbs
70.1g

SERVINGS

1 serving

INGREDIENTS

2 slices whole grain bread (70g total)

4 ounces grilled tempeh (113g)

1/2 cup cooked chickpeas (82g)

1 medium red bell pepper, roasted (119g)

1/2 medium zucchini, roasted (100g)

1 cup baby spinach (30g)

1 teaspoon olive oil (5g)

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PREPARATION

  • 1

    Preheat the oven to 400°F for roasting vegetables.

  • 2

    Slice the red bell pepper and zucchini. Toss them in a teaspoon of olive oil with a pinch of salt and pepper.

  • 3

    Spread the veggies on a baking tray and roast them in the oven for about 15-20 minutes until they are tender and slightly charred.

  • 4

    While the vegetables roast, grill the tempeh slices until they are crispy on the outside, about 3-4 minutes per side.

  • 5

    Lightly mash the chickpeas to form a chunky spread.

  • 6

    Assemble the panini by layering the mashed chickpeas, roasted vegetables, grilled tempeh, and fresh baby spinach between two slices of whole grain bread.

  • 7

    Press the sandwich in a panini press or on a skillet with a weight on top, pressing down gently until the bread is crispy and the ingredients are heated through.

  • 8

    Slice and serve warm.

Crispy Roasted Veggie Panini

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

Crispy Roasted Veggie Panini

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Veggie Panini

Enjoy a warm, crispy panini layered with perfectly roasted vegetables, savory grilled tempeh, and a hearty spread of chickpeas, all pressed between slices of whole grain bread. This panini delivers a satisfying crunch with every bite and is a nutrient-packed meal that’s as delicious as it is balanced.

NUTRITION

576kcal
Protein
37.1g
Fat
20.5g
Carbs
70.1g

SERVINGS

1 serving

INGREDIENTS

2 slices whole grain bread (70g total)

4 ounces grilled tempeh (113g)

1/2 cup cooked chickpeas (82g)

1 medium red bell pepper, roasted (119g)

1/2 medium zucchini, roasted (100g)

1 cup baby spinach (30g)

1 teaspoon olive oil (5g)

PREPARATION

  • 1

    Preheat the oven to 400°F for roasting vegetables.

  • 2

    Slice the red bell pepper and zucchini. Toss them in a teaspoon of olive oil with a pinch of salt and pepper.

  • 3

    Spread the veggies on a baking tray and roast them in the oven for about 15-20 minutes until they are tender and slightly charred.

  • 4

    While the vegetables roast, grill the tempeh slices until they are crispy on the outside, about 3-4 minutes per side.

  • 5

    Lightly mash the chickpeas to form a chunky spread.

  • 6

    Assemble the panini by layering the mashed chickpeas, roasted vegetables, grilled tempeh, and fresh baby spinach between two slices of whole grain bread.

  • 7

    Press the sandwich in a panini press or on a skillet with a weight on top, pressing down gently until the bread is crispy and the ingredients are heated through.

  • 8

    Slice and serve warm.