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Grilled Tempeh W/red Onion & Eggplant

Title: GRILLED TEMPEH W/RED ONION & EGGPLANT is a home-style recipe. Serves 6. Categories: Vegetarian 3 Tempeh cakes 6 sl Red onion 2 sm Eggplants; sliced into - 1/3" thick rounds Olive oil 12 sl Whole wheat bread 1 bn Arugula -----------------------------RED WINE MARINADE----------------...

Illustrative photo

Ingredients

• 3
• 6
• 2

Method (preview)

1. 1

   Olive oil 12 sl Whole wheat bread 1 bn Arugula

2. 2

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

3. 3

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

4. 4

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

5. 5

   Brush the eggplant slices with olive oil.

6. 6

   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.

7. 7

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

8. 8

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

9. 9

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

10. 10

    From Vegetables on the Grill by Kelly McCune.