| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Vegetarian |
Vegetarian |
6 |
Servings |
INGREDIENTS
| 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 |
| 1 |
c |
Red wine |
| 4 |
tb |
Olive oil |
| 2 |
lg |
Garlic cloves sliced into ovals |
| 1 |
tb |
Rosemary leaves; -OR- Dried rosemary |
| 1/4 |
ts |
Fennel seeds |
|
|
Coarsely ground black pepper |
| 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 |
INSTRUCTIONS
RED WINE MARINADE
SWEET LEMON MAYONNAISE
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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