NUTRITION

SERVINGS

INGREDIENTS

2 slices Whole Wheat Bread (80g total)

4 oz Tempeh (113g)

50g Zucchini

50g Eggplant

50g Red Bell Pepper

2 tbsp Greek Yogurt

1 tsp Olive Oil

1 Clove Garlic

2 tbsp Fresh Herbs (basil & oregano)

1 tsp Lemon Juice

PREPARATION

• 1

  Press the tempeh for 10-15 minutes to remove excess moisture, then slice into ¼ inch thick pieces. Marinate the tempeh briefly with a drizzle of olive oil, a squeeze of lemon juice, minced garlic, and chopped fresh herbs.

• 2

  Preheat your grill or grill pan to medium-high heat.

• 3

  Slice the zucchini, eggplant, and red bell pepper into even pieces. Toss them lightly with a small amount of olive oil, salt, pepper, and additional herbs if desired.

• 4

  Grill the tempeh slices for about 3-4 minutes per side until nicely charred and heated through. Grill the vegetables for about 2-3 minutes per side until they are tender and have grill marks.

• 5

  For the garlic aioli, combine the Greek yogurt with a pinch of salt, minced garlic, lemon juice, and chopped herbs in a small bowl. Stir well until smooth.

• 6

  Toast the whole wheat bread lightly on the grill or in a toaster until warm and slightly crisp.

• 7

  Assemble your sandwich by spreading a generous layer of garlic aioli on both slices of bread. Layer the grilled vegetables and tempeh evenly between the slices.

• 8

  Serve immediately while warm and enjoy the robust, herb-infused flavors of your meal.