Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, 1 tablespoon of Dijon mustard, 1 teaspoon of Herbs de Provence, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to create a flavorful marinade for the tempeh.

2. 2

   Slice 500 grams of tempeh into 1 cm thick pieces and add them to the prepared marinade, ensuring each piece is thoroughly coated; let the tempeh marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours.

3. 3

   While the tempeh marinates, prepare the vegetables by cutting 1 large red bell pepper and 1 large yellow bell pepper into 2 cm chunks, 1 medium zucchini into 1 cm thick rounds, and 1 medium red onion into wedges; leave 250 grams of cherry tomatoes whole.

4. 4

   Preheat your outdoor grill or fire pit to a medium-high heat, ensuring a consistent flame or hot coals are ready for roasting the tempeh and vegetables.

5. 5

   Remove the marinated tempeh from the bowl, reserving any remaining marinade, then carefully place the tempeh slices directly onto the hot grill grates and cook for 4-5 minutes per side, or until they develop a beautiful char and become tender, then transfer them to a clean plate.

6. 6

   In a separate bowl, toss the prepared bell peppers, zucchini, red onion, and cherry tomatoes with the remaining 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, then place the seasoned vegetables onto the grill and roast for 8-12 minutes, turning occasionally, until they are tender and show appealing char marks.

7. 7

   For the herb sauce, finely mince 2 cloves of garlic. In a small bowl, whisk together 2 tablespoons of fresh olive oil, 1 tablespoon of red wine vinegar, 1 teaspoon of Dijon mustard, 0.5 teaspoon of Herbs de Provence, the minced 2 cloves of garlic, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper until the sauce is well combined and emulsified.

8. 8

   Arrange the fire-roasted tempeh and the colorful mixed vegetables artistically on individual serving plates, then generously drizzle each portion with the freshly prepared herb sauce and garnish with 2 tablespoons of freshly chopped parsley before serving immediately.