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Grilled Tempeh With Red Onion & Eggplant

Title: GRILLED TEMPEH WITH RED ONION & EGGPLANT is a home-style recipe. Serves 6. Categories: Main dish, Grill, Vegetables -----------------------------RED WINE MARINADE----------------------------- 1 c Red wine 4 tb Olive oil 2 lg Garlic cloves, sliced into -- ovals 1 tb Rosemary leaves ...

Illustrative photo

Ingredients

• 1 cup
• 4 tbsp
• 2

Method (preview)

1. 1

   Categories: Main dish, Grill, Vegetables

2. 2

   Rounds 2 sm Eggplants, sliced into 1/3"

3. 3

   Olive oil 12 sl Whole wheat bread 1 bn Arugula

4. 4

   Prepare the marinade by combining all the ingredients & mixing.

5. 5

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

6. 6

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

7. 7

   Brush the eggpolant slices with olive oil.

8. 8

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

9. 9

   Grill the bread slices over low coals until toasty.

10. 10

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

11. 11

    Kelly McCune, "Vegetables on the Grill"