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March 2019

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Grilled Tempeh wRed Onion Eggplant Recipe

Grilled Tempeh wRed Onion Eggplant recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Grilled Tempeh wRed Onion Eggplant recipe  PDF


3 Tempeh cakes
6 sl Red onion
2 sm Eggplants sliced into
1/3 thick rounds Olive oil 12 sl Whole wheat bread
1 bn Arugula
RED WINE MARINADE 1 c Red wine
4 tb Olive oil
2 lg Garlic cloves
sliced into ovals 1 tb Rosemary leaves OR
1 ts Dried rosemary
1/4 ts Fennel seeds
Coarsely ground black pepper SWEET LEMON MAYONNAISE 1/2 c Mayonnaise
2 tb Lemon juice
1 ts Dijon style mustard
1 ts Honey
1 Garlic clove
minced to a paste Salt Freshly ground pepper Combine all ingredients for Red Wine Marinade. Slice the tempeh cakes in half crosswise, then split each half horizontally by slicing carefully. Marinate the tempeh cakes at room temperature for 1 hour, or longer in the refrigerator. Combine all ingredients for the Sweet Lemon Mayonnaise and set aside in the refrigerator. Brush the eggplant 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 and the tempeh for 8 minutes per side or until well browned. Grill the whole wheat bread slices over low coals until toasty. Arrange the vegetables and tempeh on slices of whole wheat toast spread with Sweet Lemon Mayonnaise and several sprigs of fresh arugula. Add salt and pepper to taste From Vegetables on the Grill by Kelly McCune. Posted by Nanette Blanchard

Grilled Tempeh wRed Onion Eggplant recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
581 people have voted
Last Reviewed on 2019-03-19



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