Grilled Tempeh With Red Onion & Eggplant

Ingredients

some arugula
240 ml wine
60 ml olive oil
2 slices garlic
3 gr rosemary leaves
1 gr fennel seeds
3 tempeh cakes
1 slice onion
6 rounds
2 slices eggplants
3/8 rounds olive oil
12 slices wheat bread

Instructions

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"