| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Vegetarian |
Vegetarian |
6 |
Servings |
INGREDIENTS
| 3 |
|
Tempeh cakes |
| 6 |
|
Red onion |
| 2 |
|
Eggplants, sliced into |
|
|
1/3" thick rounds |
|
|
Olive oil |
| 12 |
|
Whole wheat bread |
| 1 |
|
Arugula |
| 1 |
c |
Red wine |
| 4 |
T |
Olive oil |
| 2 |
|
Garlic cloves |
|
|
sliced into ovals, OR- |
| 1 |
t |
Dried rosemary |
| 1/4 |
t |
Fennel seeds |
|
|
Coarsely ground black pepper |
| 1/2 |
c |
Mayonnaise |
| 2 |
T |
Lemon juice |
| 1 |
t |
Dijon-style mustard |
| 1 |
t |
Honey |
| 1 |
|
Garlic clove |
|
|
minced to a paste |
|
|
Salt |
|
|
Freshly ground pepper |
INSTRUCTIONS
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 From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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