Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

-----------------------------RED WINE MARINADE-----------------------------
1 c Red wine 1 tb Rosemary leaves; -OR-
4 tb Olive oil 1 ts -Dried rosemary
2 lg Garlic cloves 1/4 ts Fennel seeds
- sliced into ovals Coarsely ground black pepper

---------------------------SWEET LEMON MAYONNAISE---------------------------
1/2 c Mayonnaise 1 Garlic clove
2 tb Lemon juice - minced to a paste
1 ts Dijon-style mustard Salt
1 ts Honey 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
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

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