---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Grill, Vegetables
       Yield: 6 servings
 -----------------------------RED WINE MARINADE-----------------------------
       1 c  Red wine
       4 tb Olive oil
       2 lg Garlic cloves, sliced into
            -- ovals
       1 tb Rosemary leaves
     1/4 ts Fennel seeds
            Black pepper
 -------------------------------GRILLED TEMPEH-------------------------------
       3    Tempeh cakes
       1 lg Red onion, sliced into 6
            -- rounds
       2 sm Eggplants, sliced into 1/3
            -- thick rounds
            Olive oil
      12 sl 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”