*  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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