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 savory fusion of crispy roasted veggies, marinated tempeh, and creamy goat cheese pressed between hearty whole grain bread slices. This panini delivers a perfect balance of textures and flavors, with charred vegetables, smoky tempeh, and melty cheese creating a delightful and nutritious meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

452kcal
Protein
29.4g
Fat
21.4g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

3 ounces Tempeh

1/2 cup Mixed Bell Peppers (sliced)

1/2 cup Zucchini (sliced)

1/2 cup Eggplant (diced)

1 cup Fresh Spinach

1 ounce Goat Cheese

1 teaspoon Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the bell peppers, zucchini, and eggplant into bite-sized pieces. Toss them with 1 teaspoon of olive oil and a pinch of salt and pepper.

  • 3

    Spread the vegetables onto a baking sheet and roast in the oven for about 20 minutes, stirring halfway through until they’re tender and slightly charred.

  • 4

    While the vegetables are roasting, slice the tempeh into thin pieces and lightly grill or sear in a non-stick pan until golden on both sides.

  • 5

    Assemble the panini by layering the roasted vegetables, grilled tempeh, fresh spinach, and crumbled goat cheese between two slices of whole grain bread.

  • 6

    Press the assembled sandwich in a panini press or on a skillet with a weight on top. Grill for 3-4 minutes per side until the bread is toasted and the cheese begins to soften.

  • 7

    Remove from heat, slice in half, and serve immediately.

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 savory fusion of crispy roasted veggies, marinated tempeh, and creamy goat cheese pressed between hearty whole grain bread slices. This panini delivers a perfect balance of textures and flavors, with charred vegetables, smoky tempeh, and melty cheese creating a delightful and nutritious meal.

NUTRITION

452kcal
Protein
29.4g
Fat
21.4g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

3 ounces Tempeh

1/2 cup Mixed Bell Peppers (sliced)

1/2 cup Zucchini (sliced)

1/2 cup Eggplant (diced)

1 cup Fresh Spinach

1 ounce Goat Cheese

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the bell peppers, zucchini, and eggplant into bite-sized pieces. Toss them with 1 teaspoon of olive oil and a pinch of salt and pepper.

  • 3

    Spread the vegetables onto a baking sheet and roast in the oven for about 20 minutes, stirring halfway through until they’re tender and slightly charred.

  • 4

    While the vegetables are roasting, slice the tempeh into thin pieces and lightly grill or sear in a non-stick pan until golden on both sides.

  • 5

    Assemble the panini by layering the roasted vegetables, grilled tempeh, fresh spinach, and crumbled goat cheese between two slices of whole grain bread.

  • 6

    Press the assembled sandwich in a panini press or on a skillet with a weight on top. Grill for 3-4 minutes per side until the bread is toasted and the cheese begins to soften.

  • 7

    Remove from heat, slice in half, and serve immediately.