Grilled Tempeh with Red Onion& Eggplant

* Exported from MasterCook *

Grilled Tempeh with Red Onion & Eggplant

Recipe By :=20
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Grill
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----RED WINE MARINADE-----
1 cup Red wine
4 tablespoons Olive oil
2 large Garlic cloves -- sliced into
ovals
1 tablespoon Rosemary leaves
1/4 teaspoon Fennel seeds
Black pepper
-----GRILLED TEMPEH-----
3 each Tempeh cakes
1 large Red onion -- sliced into 6
rounds
2 small Eggplants -- sliced into 1/3"
thick rounds
Olive oil
12 slices Whole wheat bread
1 bn Arugula

Prepare the marinade by combining all the ingredients & mixing.

Slice the tempeh cakes in half crosswise, then split each half horizontally by
slicing carefully. Marinate in the red wine marinade for an hour at room
temperature.

Brush the eggpolant slices with olive oil. On an open or closed grill over
medium-hot coals, grill the eggplant & onion slices for 10 minutes per side.
Grill the bread slices over low coals until toasty.

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

Kelly McCune, "Vegetables on the Grill"

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