Grilled Tempeh with Red Onion and Eggplant

40 minutes Prep: 15 minutes Cook: 25 minutes

394 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients


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
1	x	black pepper

Grilled tempeh
3	each	tempeh	cakes
1	large	red onion	sliced into 6 rounds
2	small	eggplants	sliced into 1/3 inch rounds
1	x	olive oil
12	slices	whole wheat bread
1	bunch	arugula

Directions

Prepare the marinade by combining all the ingredients and 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 and onion slices for 10 minutes per side.

Grill the bread slices over low coals until toasty.

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

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Nutrition Facts

Serving Size 120g

Amount per Serving

Calories 394 45% of calories from fat

	% Daily Value*
Total Fat 20.0g	30%
Saturated Fat 4.0g	18%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 277mg	12%
Total Carbohydrate 35.0g	12%
Dietary Fiber 5.0g	18%
Sugars 6.0g
Protein 23.0g	46%

Vitamin A	0%		Vitamin C	5%
Calcium	17%		Iron	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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