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Grilled Tempeh W/red Onion & Eggplant

Grilled Tempeh W/red Onion & Eggplant is built on Olive Oil, Lemon Juice, and Honey. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 4 tbsp
• 2 tbsp
• 1 tsp

Method (preview)

1. 1

   Combine all ingredients for Red Wine Marinade. Slice the tempeh cakes in half crosswise, then split each half horizontally by slicing carefully.

2. 2

   Marinate the tempeh cakes at room temperature for 1 hour, or longer in the refrigerator.

3. 3

   Combine all ingredients for the Sweet Lemon Mayonnaise and set aside in the refrigerator.

4. 4

   Brush the eggplant slices with olive oil.

5. 5

   On an open or closed grill over medium-hot coals, grill the eggplant and onion slices for 10 minutes per side and the tempeh for 8 minutes per side or until well-browned.

6. 6

   Grill the whole wheat bread slices over low coals until toasty.

7. 7

   Arrange the vegetables and tempeh on slices of whole wheat toast spread with Sweet

8. 8

   Lemon Mayonnaise and several sprigs of fresh arugula. Add salt and pepper to taste