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Grilled Tempeh With Red Onion and Eggplant

Grilled Tempeh With Red Onion and Eggplant is built on Red Wine, Olive Oil, Lg Garlic Sliced, Rosemary Leaves, and Fennel Seeds. Scale it up or down for the number of people at the table.

Ingredients

• 1 cup
• 4 tbsp
• 2
• 1 tbsp
• 1/4 tsp
• to taste
• 3
• 1
• 2
• to taste
• 12
• 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 and onion slices for 10 minutes per side.

5. 5

   Grill the bread slices over low coals until toasty.

6. 6

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

7. 7

   Serve with Lemon Mayonnaise, if desired.

8. 8

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