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Grilled Tempeh with Red Onion & Eggplant

Grilled Tempeh with Red Onion & Eggplant is built on Red Wine, Olive Oil, Garlic Ovals, Rosemary Leaves, and Fennel Seeds Black Pepper Grilled Tempeh. Serves 6. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 4 tbsp
• 2
• 1 tbsp
• 1/4 tsp
• 3
• 1
• 2
• 12 slice
• 1

Method (preview)

1. 1

   Slice the tempeh cakes in half crosswise, then split each half horizontally by slicing carefully.

2. 2

   Marinate in the red wine marinade for an hour at room temperature.

3. 3

   Brush the eggpolant slices with olive oil.

4. 4

   On an open or closed grill over medium-hot coals, grill the eggplant & onion slices for 10 minutes per side.

5. 5

   Grill the bread slices over low coals until toasty.

6. 6

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

7. 7

   Kelly McCune, "Vegetables on the Grill"