—————————–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 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”