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 delicious and satisfying panini featuring marinated grilled tempeh, melty low-fat mozzarella, and an array of vibrant roasted vegetables layered between slices of hearty whole grain bread. This rustic, golden-crisp sandwich balances flavor and texture perfectly, offering a warm, comforting meal that pairs well with your busy day.

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NUTRITION

445kcal
Protein
32.6g
Fat
14.7g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Panini Bread (80g total)

70g Grilled Tempeh

1 ounce Low-Fat Mozzarella Cheese (28g)

50g Roasted Zucchini

50g Roasted Red Bell Pepper

50g Roasted Eggplant

40g Tomato Slices

30g Fresh Spinach

1 tablespoon Hummus (15g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the zucchini, red bell pepper, and eggplant into even pieces. Coat them lightly with olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the vegetables for 15-20 minutes until they are tender and starting to caramelize. Remove from the oven and allow to cool slightly.

  • 3

    While the vegetables are roasting, slice the whole grain panini bread in half if needed. Spread a thin layer of hummus on the inner sides of both bread slices.

  • 4

    Layer the panini with fresh spinach, tomato slices, roasted vegetables, and place the grilled tempeh on top. Add a slice of low-fat mozzarella cheese.

  • 5

    Close the sandwich and press it on a preheated panini press or a skillet with a heavy pan on top, grilling until the bread is golden and the cheese is slightly melted.

  • 6

    Remove from the press, 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 delicious and satisfying panini featuring marinated grilled tempeh, melty low-fat mozzarella, and an array of vibrant roasted vegetables layered between slices of hearty whole grain bread. This rustic, golden-crisp sandwich balances flavor and texture perfectly, offering a warm, comforting meal that pairs well with your busy day.

NUTRITION

445kcal
Protein
32.6g
Fat
14.7g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Panini Bread (80g total)

70g Grilled Tempeh

1 ounce Low-Fat Mozzarella Cheese (28g)

50g Roasted Zucchini

50g Roasted Red Bell Pepper

50g Roasted Eggplant

40g Tomato Slices

30g Fresh Spinach

1 tablespoon Hummus (15g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the zucchini, red bell pepper, and eggplant into even pieces. Coat them lightly with olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the vegetables for 15-20 minutes until they are tender and starting to caramelize. Remove from the oven and allow to cool slightly.

  • 3

    While the vegetables are roasting, slice the whole grain panini bread in half if needed. Spread a thin layer of hummus on the inner sides of both bread slices.

  • 4

    Layer the panini with fresh spinach, tomato slices, roasted vegetables, and place the grilled tempeh on top. Add a slice of low-fat mozzarella cheese.

  • 5

    Close the sandwich and press it on a preheated panini press or a skillet with a heavy pan on top, grilling until the bread is golden and the cheese is slightly melted.

  • 6

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