YOUR SOLIN GENERATED RECIPE
Grilled Tempeh with Herb-Roasted Vegetables
Experience a delightful medley of smoky grilled tempeh paired with a colorful assortment of herb-roasted vegetables. This dish brings together savory marinated tempeh, tender zucchini, crisp red bell peppers, and juicy cherry tomatoes, all lightly seasoned with fragrant herbs. Perfectly balanced for a high-protein, low-calorie vegetarian dinner, every bite is both satisfying and vibrant.
INGREDIENTS
135 grams Tempeh
50 grams Chickpeas
100 grams Zucchini
100 grams Red Bell Pepper
50 grams Cherry Tomatoes
Fresh Herbs (Rosemary & Thyme), pinch
Salt and Pepper to taste
Olive Oil Cooking Spray
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Slice the tempeh into 1/4-inch thick pieces and gently score the surface to help it absorb the marinade.
Lightly season the tempeh with salt, pepper, and a pinch of chopped fresh rosemary and thyme. Set aside while you prep the vegetables.
Cut the zucchini into half-moons, the red bell pepper into strips, and halve the cherry tomatoes.
In a bowl, combine the vegetables with a light coating of olive oil cooking spray, a dash of salt, pepper, and a sprinkle of the fresh herbs.
Place the tempeh slices on the hot grill and cook for about 3-4 minutes per side until grill marks appear and the tempeh is warmed through.
At the same time, roast the vegetables in a preheated oven at 400°F for 10-12 minutes or until they are tender and slightly charred.
In the final few minutes of roasting, gently toss in the chickpeas to warm them through.
Plate the grilled tempeh alongside a generous serving of the herb-roasted vegetables and chickpeas. Garnish with a few extra fresh herbs if desired, and serve immediately.