Grilled tempeh with red onion & eggplant

6 Servings

Ingredients

Quantity Ingredient
1 cup Red wine
4 tablespoons Olive oil
2 larges Garlic cloves, sliced into ovals
1 tablespoon Rosemary leaves
¼ teaspoon Fennel seeds
Black pepper
3 eaches Tempeh cakes
1 large Red onion, sliced into 6 rounds
2 smalls Eggplants, sliced into 1/3\" thick rounds
Olive oil
12 slices Whole wheat bread
1 bunch Arugula

Directions

RED WINE MARINADE

GRILLED TEMPEH

Prepare the marinade by combining all the ingredients & mixing.

Slice the tempeh cakes in half crosswise, then split each half horizontally by slicing carefully. Marinate in the red wine marinade for an hour at room temperature.

Brush the eggpolant slices with olive oil. On an open or closed grill over medium-hot coals, grill the eggplant & onion slices for 10 minutes per side. Grill the bread slices over low coals until toasty.

Arrange the vegetables & tempeh on the slices of toasted bread garnished with sprigs of arugula.

Kelly McCune, "Vegetables on the Grill"

Related recipes