Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------RED WINE MARINADE--------------------------
1 c Red wine
4 tb Olive oil
2 lg Garlic cloves, sliced into
-- ovals
1 tb Rosemary leaves
1/4 ts Fennel seeds
Black pepper

-----------------------GRILLED TEMPEH----------------------------
3 ea Tempeh cakes
1 lg Red onion, sliced into 6
-- rounds
2 sm Eggplants, sliced into 1/3"
-- thick rounds
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.

Kelly McCune, "Vegetables on the Grill"

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