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 delightful mix of roasted vegetables, lean grilled chicken, creamy low-fat mozzarella, and a spread of hummus sandwiched between crispy whole wheat bread. This panini offers layers of flavor and texture with a satisfying crunch and a burst of roasted aroma in every bite.

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NUTRITION

430kcal
Protein
33g
Fat
14g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

2 ounces Grilled Chicken Breast

1 slice Low-Fat Mozzarella Cheese

1/4 cup Hummus

1 cup Roasted Mixed Vegetables

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting vegetables and heat a panini press or grill pan.

  • 2

    Chop zucchini, red bell pepper, eggplant, and red onion into uniform pieces. Toss with a little olive oil, salt, and pepper, and roast on a baking sheet for about 20 minutes until tender and slightly charred.

  • 3

    Grill or slice the chicken breast into thin pieces if not already prepared.

  • 4

    Lightly toast the whole wheat bread slices on the panini press or in a skillet until they begin to crisp.

  • 5

    Spread hummus on one side of each bread slice. Layer on the roasted vegetables, grilled chicken, and then place the low-fat mozzarella cheese on top.

  • 6

    Assemble the sandwich with the hummus side inward and press in the panini press for 3-4 minutes until the cheese softens and the bread is nicely toasted.

  • 7

    Remove 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 delightful mix of roasted vegetables, lean grilled chicken, creamy low-fat mozzarella, and a spread of hummus sandwiched between crispy whole wheat bread. This panini offers layers of flavor and texture with a satisfying crunch and a burst of roasted aroma in every bite.

NUTRITION

430kcal
Protein
33g
Fat
14g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

2 ounces Grilled Chicken Breast

1 slice Low-Fat Mozzarella Cheese

1/4 cup Hummus

1 cup Roasted Mixed Vegetables

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting vegetables and heat a panini press or grill pan.

  • 2

    Chop zucchini, red bell pepper, eggplant, and red onion into uniform pieces. Toss with a little olive oil, salt, and pepper, and roast on a baking sheet for about 20 minutes until tender and slightly charred.

  • 3

    Grill or slice the chicken breast into thin pieces if not already prepared.

  • 4

    Lightly toast the whole wheat bread slices on the panini press or in a skillet until they begin to crisp.

  • 5

    Spread hummus on one side of each bread slice. Layer on the roasted vegetables, grilled chicken, and then place the low-fat mozzarella cheese on top.

  • 6

    Assemble the sandwich with the hummus side inward and press in the panini press for 3-4 minutes until the cheese softens and the bread is nicely toasted.

  • 7

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