Grilled tempeh with salmoriglio and grilled vegetables

Ingredients

For 1 serving

• Tempeh130 g
• Zucchini150 g
• Eggplant150 g
• Lemon juice1 tablespoon
• Dried oregano1 teaspoon
• Garlic0.5 clove
• Parsley4 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: soy,

In season: June – September

Method

1. Heat a griddle pan over high heat. Meanwhile cut the tempeh into slices about 1 cm thick; wash and trim the courgettes and aubergines and slice them lengthwise about 0.5 cm thick.
2. Make the salmoriglio: in a small bowl whisk with a fork the oil, lemon juice, oregano, very finely chopped garlic, chopped parsley, salt and a tablespoon of hot water until slightly thick.
3. Grill the vegetables a few at a time, without oil, for 3 minutes per side, until they have dark stripes and are soft; transfer them to a plate and salt them.
4. Grill the tempeh slices for 3 minutes per side, until well marked and hot.
5. Arrange the tempeh and vegetables on the plate and dress them with the salmoriglio while still hot, so they soak up the flavour.