NUTRITION

SERVINGS

INGREDIENTS

2 slices Whole Grain Bread (60g total)

120g Tempeh

0.5 medium Red Bell Pepper (75g)

0.5 medium Zucchini (75g)

0.25 medium Red Onion (25g)

1 teaspoon Olive Oil

2 tablespoons Greek Yogurt

1 clove Garlic

1 teaspoon Lemon Juice

3 sprigs Fresh Basil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Slice the red bell pepper, zucchini, and red onion into even pieces. Toss the vegetables in olive oil, salt, and a pinch of freshly ground black pepper.

• 3

  Spread the vegetables on a baking sheet and roast in the oven for about 20 minutes or until tender and slightly caramelized.

• 4

  While vegetables roast, lightly pan-fry the 120g tempeh on a non-stick skillet over medium heat until golden on both sides, about 3-4 minutes per side.

• 5

  Prepare the garlic aioli by mixing Greek yogurt with minced garlic, lemon juice, and a pinch of salt in a small bowl.

• 6

  Toast the whole grain bread slices until they are just crisp.

• 7

  Assemble the sandwich by spreading a generous layer of garlic aioli on each slice of bread, then layering the roasted vegetables, tempeh, and a few fresh basil sprigs.

• 8

  Season with additional salt and pepper if needed, slice in half, and serve immediately.