Hearty Grilled Veggie Sandwich

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Grilled Veggie Sandwich

YOUR SOLIN GENERATED RECIPE

Hearty Grilled Veggie Sandwich

Enjoy this robust, grilled veggie sandwich loaded with marinated tempeh and a variety of colorful grilled vegetables, all nestled between slices of whole wheat bread. The slight tang from mustard and creaminess of avocado perfectly complement the savory grilled tempeh, making it a balanced and satisfying meal.

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NUTRITION

587kcal
Protein
35.2g
Fat
28.3g
Carbs
54.7g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

5 ounces Tempeh (approx. 142g)

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

1/4 portion Avocado (approx. 50g)

1 teaspoon Olive Oil

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Press the tempeh lightly with a paper towel and slice into thin strips. Marinate with a drizzle of olive oil, salt, and pepper if desired.

  • 2

    Preheat a grill pan over medium-high heat. Grill the tempeh slices for 3-4 minutes per side until nicely browned.

  • 3

    While the tempeh grills, toss the zucchini, red bell pepper, and red onion in a bit of olive oil, salt, and pepper.

  • 4

    Grill the vegetables for about 3 minutes per side until they have attractive grill marks and are tender.

  • 5

    Lightly toast the whole wheat bread slices on the grill pan for an extra crunch.

  • 6

    Spread Dijon mustard on one side of each toasted bread slice.

  • 7

    Assemble the sandwich by layering the grilled tempeh, assorted grilled vegetables, and avocado slices between the bread.

  • 8

    Slice the sandwich in half and serve warm.

Hearty Grilled Veggie Sandwich

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Grilled Veggie Sandwich

YOUR SOLIN GENERATED RECIPE

Hearty Grilled Veggie Sandwich

Enjoy this robust, grilled veggie sandwich loaded with marinated tempeh and a variety of colorful grilled vegetables, all nestled between slices of whole wheat bread. The slight tang from mustard and creaminess of avocado perfectly complement the savory grilled tempeh, making it a balanced and satisfying meal.

NUTRITION

587kcal
Protein
35.2g
Fat
28.3g
Carbs
54.7g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

5 ounces Tempeh (approx. 142g)

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

1/4 portion Avocado (approx. 50g)

1 teaspoon Olive Oil

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Press the tempeh lightly with a paper towel and slice into thin strips. Marinate with a drizzle of olive oil, salt, and pepper if desired.

  • 2

    Preheat a grill pan over medium-high heat. Grill the tempeh slices for 3-4 minutes per side until nicely browned.

  • 3

    While the tempeh grills, toss the zucchini, red bell pepper, and red onion in a bit of olive oil, salt, and pepper.

  • 4

    Grill the vegetables for about 3 minutes per side until they have attractive grill marks and are tender.

  • 5

    Lightly toast the whole wheat bread slices on the grill pan for an extra crunch.

  • 6

    Spread Dijon mustard on one side of each toasted bread slice.

  • 7

    Assemble the sandwich by layering the grilled tempeh, assorted grilled vegetables, and avocado slices between the bread.

  • 8

    Slice the sandwich in half and serve warm.