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 vibrant medley of crispy roasted vegetables layered with grilled tofu and melty low‐fat mozzarella, all pressed between two slices of whole wheat bread. This panini delivers a satisfying crunch with a burst of roasted flavors, making it a balanced and delightful meal any time of day.

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NUTRITION

433kcal
Protein
31.6g
Fat
16.7g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread (112g total)

150g Firm Tofu

1 slice Low-Fat Mozzarella Cheese (28g)

1/2 cup Zucchini slices (90g)

1/4 cup Red Bell Pepper slices (37g)

1/4 cup Eggplant slices (40g)

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the vegetables.

  • 2

    Slice the zucchini, red bell pepper, and eggplant. Toss them lightly with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 15 minutes until they become tender and start to crisp up at the edges.

  • 4

    While the vegetables roast, press the tofu to remove excess moisture, then slice it into even pieces. Grill the tofu on a stovetop grill pan over medium-high heat for about 3-4 minutes per side until lightly browned.

  • 5

    Assemble the panini by layering the roasted vegetables, grilled tofu, and low-fat mozzarella cheese between the two slices of whole wheat bread.

  • 6

    Press the assembled sandwich in a panini press or grill on a skillet over medium heat, pressing down with a spatula. Cook for 3-4 minutes per side until the bread is golden and crispy and the cheese begins to melt.

  • 7

    Remove the panini from heat, slice in half, 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 vibrant medley of crispy roasted vegetables layered with grilled tofu and melty low‐fat mozzarella, all pressed between two slices of whole wheat bread. This panini delivers a satisfying crunch with a burst of roasted flavors, making it a balanced and delightful meal any time of day.

NUTRITION

433kcal
Protein
31.6g
Fat
16.7g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread (112g total)

150g Firm Tofu

1 slice Low-Fat Mozzarella Cheese (28g)

1/2 cup Zucchini slices (90g)

1/4 cup Red Bell Pepper slices (37g)

1/4 cup Eggplant slices (40g)

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the vegetables.

  • 2

    Slice the zucchini, red bell pepper, and eggplant. Toss them lightly with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 15 minutes until they become tender and start to crisp up at the edges.

  • 4

    While the vegetables roast, press the tofu to remove excess moisture, then slice it into even pieces. Grill the tofu on a stovetop grill pan over medium-high heat for about 3-4 minutes per side until lightly browned.

  • 5

    Assemble the panini by layering the roasted vegetables, grilled tofu, and low-fat mozzarella cheese between the two slices of whole wheat bread.

  • 6

    Press the assembled sandwich in a panini press or grill on a skillet over medium heat, pressing down with a spatula. Cook for 3-4 minutes per side until the bread is golden and crispy and the cheese begins to melt.

  • 7

    Remove the panini from heat, slice in half, and serve warm.