Recipe - Grilled Tempeh With Red Onion And Eggplant

3 Tempeh cakes
6 sl Red onion
2 small Eggplants; cut or sliced up into
1/3" thick rounds
Olive oil
12 sl Whole wheat bread
1 bn Arugula

RED WINE MARINADE
1 cup Red wine
4 tablespoon Olive oil
2 lg Garlic cloves
cut or sliced up into ovals
1 tablespoon Rosemary leaves; OR
1 teaspoon Dried rosemary
One fourth teaspoon Fennel seeds
Coarsely ground black pepper

SWEET LEMON MAYONNAISE
One half cup Mayonnaise
2 tablespoon Lemon juice
1 teaspoon Dijonstyle mustard
1 teaspoon 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
mediumhot coals, grill the eggplant and onion slices for 10 minutes per
side and the tempeh for 8 minutes per side or until wellbrowned. 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini