Grilled Tempeh With Red Onion & Eggplant

Recipe Ingredients

		Red Wine Marinade
1 cup	237ml	Red wine
4 tablespoons	60ml	Olive oil
2 tablespoons	30ml	Garlic cloves - sliced into (large)
		Ovals
1 tablespoon	15ml	Rosemary leaves
1/4 teaspoon	1.3ml	Fennel seeds
		Black pepper
		Grilled Tempeh
3		Tempeh cakes
1		Red onion - sliced into 6 (large)
2		Eggplants - sliced into 1/3" (small)
		Olive oil
12		Whole wheat bread
1		Arugula

Recipe Instructions

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 eggplant 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"

Source:
From Gourmet Magazine, July 1997

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