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

Savor the medley of crispy roasted vegetables layered between hearty whole grain bread, accented by savory grilled tempeh and a smooth hummus spread. This panini brings together a satisfying crunch with a tender, flavorful filling, making it a balanced and delicious option for lunch or dinner.

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NUTRITION

463kcal
Protein
27.5g
Fat
20.8g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

3 oz Tempeh

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

2 tbsp Hummus

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the zucchini, red bell pepper, and red onion into thin strips. Toss them in olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, slice the tempeh into thin pieces and season lightly with salt and pepper. If desired, lightly grill the tempeh in a nonstick pan over medium heat for 2-3 minutes per side until lightly browned.

  • 5

    Lightly toast the whole grain bread slices. Spread hummus evenly on one side of each slice.

  • 6

    Layer the roasted vegetables and grilled tempeh on one slice of bread, then top with the second slice, hummus side down.

  • 7

    Press the sandwich in a panini press or grill in a skillet over medium heat, pressing down with a spatula, for 3-4 minutes until the bread is crispy and golden.

  • 8

    Remove from heat, slice in half, and enjoy while 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

Savor the medley of crispy roasted vegetables layered between hearty whole grain bread, accented by savory grilled tempeh and a smooth hummus spread. This panini brings together a satisfying crunch with a tender, flavorful filling, making it a balanced and delicious option for lunch or dinner.

NUTRITION

463kcal
Protein
27.5g
Fat
20.8g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

3 oz Tempeh

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

2 tbsp Hummus

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the zucchini, red bell pepper, and red onion into thin strips. Toss them in olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, slice the tempeh into thin pieces and season lightly with salt and pepper. If desired, lightly grill the tempeh in a nonstick pan over medium heat for 2-3 minutes per side until lightly browned.

  • 5

    Lightly toast the whole grain bread slices. Spread hummus evenly on one side of each slice.

  • 6

    Layer the roasted vegetables and grilled tempeh on one slice of bread, then top with the second slice, hummus side down.

  • 7

    Press the sandwich in a panini press or grill in a skillet over medium heat, pressing down with a spatula, for 3-4 minutes until the bread is crispy and golden.

  • 8

    Remove from heat, slice in half, and enjoy while warm.