Grilled Tempeh With Red Onion & Eggplant

Grilled Tempeh With Red Onion & Eggplant

Yield: 6 Servings

RED WINE MARINADE ==============

1 c  red wine

4 T  olive oil

2 lg garlic cloves,sliced into -

- ovals

1 T  rosemary leaves

1/4 t  fennel seeds

1 black pepper

GRILLED TEMPEH =================

3 tempeh cakes

1 lg red onion,sliced into 6 -

-rounds

2 sm eggplants,sliced into 1/3 -

- thick,rounds

1 olive oil

12 sl whole wheat bread

1 bn arugula

Prepare the marinade by combining all the ingredients & 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 & onion slices for 10

minutes per side. Grill the bread slices over low coals until toasty.

Arrange the vegetables & tempeh on the slices of toasted bread

garnished with sprigs of arugula.