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  Recipe Home » Main Course » Grilled Tempeh With Red Onion & Eggplant
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  Grilled Tempeh With Red Onion & Eggplant
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 252
Ingredients:

MMMMMRED WINE MARINADE

1 cup Red wine
4 tbsp Olive oil
2 large Garlic cloves, sliced into - ovals
1 tbsp Rosemary leaves
1/4 tsp Fennel seeds
Black pepper

MMMMMGRILLED 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 slice Whole wheat bread
1 bunch Arugula
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 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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