Gluten free, vegan
I know what you are thinking. IREJN is posting a recipe for grilled vegetables? Who doesn’t know how to grill some vegetables? Answer: YOU, because you don’t have the recipe for my awesome marinade. But now you do. YOU’RE WELCOME.
1 pack of tempeh
1 head of broccoli
1 lb of brussel sprouts
1 package of baby bella mushrooms
1 large onion
1/2 cup of olive oil
1/2 cup of balsamic vinegar
1/4 cup of fresh lemon juice
1/4 cup fresh basil
1/4 cup fresh rosemary
8 cloves of garlic, chopped
1 tsp kosher salt
Chop vegetables. Chop the broccoli. Chop the brussel sprouts in half if they are small, quarters if they are big. Chop the mushrooms in half. Chop the onion into long strips. Chop the tempeh into 1-inch cubes
For the marinade, combine the olive oil, the vinegar, and the lemon juice in a bowl and wisk briskly. Add the chopped herbs, garlic, and salt. Pour marinade over vegetables and tempeh and let sit for 1 hour.
Grill on a hot grill – start with the broccoli and brussel sprouts. After 15 minutes, add the mushrooms and onions. Don’t abandon the grill – this can cook really fast if the grill is hot and you don’t want burned tempeh and veggies. That’s just heartbreaking.
Remove from grill. Await accolades.