Grilled Tempeh with Garlic-Herb Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Tempeh with Garlic-Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Garlic-Herb Roasted Vegetables

Savor a vibrant plate of grilled tempeh, marinated in a zesty garlic-herb blend, alongside a medley of roasted vegetables that shine with aromatic rosemary and thyme. This dish is a celebration of rich, satisfying flavors and textures perfect for a balanced, vegetarian dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

515kcal
Protein
42.8g
Fat
25.2g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

210g Tempeh

1 medium Red Bell Pepper (~120g)

0.5 medium Zucchini (~100g)

0.25 Red Onion (~40g)

1 tsp Olive Oil

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Slice the tempeh into 1/4-inch thick pieces and lightly score the sides to improve marination.

  • 3

    In a small bowl, mix minced garlic, chopped rosemary and thyme (strip leaves from sprigs), a dash of olive oil, salt, and pepper. Brush half of this mixture onto the tempeh slices and let marinate for about 10 minutes.

  • 4

    While the tempeh marinates, prepare the vegetables. Slice the red bell pepper into strips, cut zucchini into half-moons, and thinly slice the red onion.

  • 5

    Toss the vegetables with the remaining olive oil, minced garlic, and a pinch of salt and pepper.

  • 6

    Place the vegetables on a baking sheet and roast in a preheated oven at 400°F (200°C) for 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 7

    Grill the marinated tempeh for about 3-4 minutes on each side until grill marks appear and the tempeh is heated through.

  • 8

    Plate the grilled tempeh along with the garlic-herb roasted vegetables. Optionally, drizzle any remaining herb marinade over the top for extra flavor.

  • 9

    Serve warm and enjoy your nutritious, protein-packed vegetarian dinner.

Grilled Tempeh with Garlic-Herb Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Tempeh with Garlic-Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Garlic-Herb Roasted Vegetables

Savor a vibrant plate of grilled tempeh, marinated in a zesty garlic-herb blend, alongside a medley of roasted vegetables that shine with aromatic rosemary and thyme. This dish is a celebration of rich, satisfying flavors and textures perfect for a balanced, vegetarian dinner.

NUTRITION

515kcal
Protein
42.8g
Fat
25.2g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

210g Tempeh

1 medium Red Bell Pepper (~120g)

0.5 medium Zucchini (~100g)

0.25 Red Onion (~40g)

1 tsp Olive Oil

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the tempeh into 1/4-inch thick pieces and lightly score the sides to improve marination.

  • 3

    In a small bowl, mix minced garlic, chopped rosemary and thyme (strip leaves from sprigs), a dash of olive oil, salt, and pepper. Brush half of this mixture onto the tempeh slices and let marinate for about 10 minutes.

  • 4

    While the tempeh marinates, prepare the vegetables. Slice the red bell pepper into strips, cut zucchini into half-moons, and thinly slice the red onion.

  • 5

    Toss the vegetables with the remaining olive oil, minced garlic, and a pinch of salt and pepper.

  • 6

    Place the vegetables on a baking sheet and roast in a preheated oven at 400°F (200°C) for 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 7

    Grill the marinated tempeh for about 3-4 minutes on each side until grill marks appear and the tempeh is heated through.

  • 8

    Plate the grilled tempeh along with the garlic-herb roasted vegetables. Optionally, drizzle any remaining herb marinade over the top for extra flavor.

  • 9

    Serve warm and enjoy your nutritious, protein-packed vegetarian dinner.