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 and satisfying panini featuring crispy roasted eggplant, zucchini, and bell pepper, accented with fresh spinach and melted part-skim mozzarella, all pressed between hearty whole wheat bread. This nutritious sandwich balances savory roasted vegetables and protein-packed tempeh for a delicious, versatile meal fit for breakfast, lunch, or dinner.

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NUTRITION

452kcal
Protein
33.2g
Fat
16.5g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

3 ounces Tempeh

1 ounce Part-Skim Mozzarella Cheese

1/2 cup Roasted Red Bell Pepper

1/2 cup Roasted Zucchini

1/2 cup Roasted Eggplant

1 cup Fresh Spinach

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the red bell pepper, zucchini, and eggplant into even pieces. Toss them lightly with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, slice the tempeh into thin strips and lightly season with salt and pepper. Sear the tempeh in a non-stick skillet over medium heat for about 3-4 minutes per side until golden.

  • 3

    Once the vegetables and tempeh are ready, assemble your panini. Lay out two slices of whole wheat bread. On one slice, layer the roasted vegetables, seared tempeh, fresh spinach, and place the mozzarella cheese on top.

  • 4

    Top with the second slice of bread. Grill the sandwich in a panini press or in a skillet weighted down with another pan. Press and cook for about 3-4 minutes per side until the bread is crispy and the cheese begins to melt.

  • 5

    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 vibrant and satisfying panini featuring crispy roasted eggplant, zucchini, and bell pepper, accented with fresh spinach and melted part-skim mozzarella, all pressed between hearty whole wheat bread. This nutritious sandwich balances savory roasted vegetables and protein-packed tempeh for a delicious, versatile meal fit for breakfast, lunch, or dinner.

NUTRITION

452kcal
Protein
33.2g
Fat
16.5g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

3 ounces Tempeh

1 ounce Part-Skim Mozzarella Cheese

1/2 cup Roasted Red Bell Pepper

1/2 cup Roasted Zucchini

1/2 cup Roasted Eggplant

1 cup Fresh Spinach

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the red bell pepper, zucchini, and eggplant into even pieces. Toss them lightly with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, slice the tempeh into thin strips and lightly season with salt and pepper. Sear the tempeh in a non-stick skillet over medium heat for about 3-4 minutes per side until golden.

  • 3

    Once the vegetables and tempeh are ready, assemble your panini. Lay out two slices of whole wheat bread. On one slice, layer the roasted vegetables, seared tempeh, fresh spinach, and place the mozzarella cheese on top.

  • 4

    Top with the second slice of bread. Grill the sandwich in a panini press or in a skillet weighted down with another pan. Press and cook for about 3-4 minutes per side until the bread is crispy and the cheese begins to melt.

  • 5

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