The star of this week’s lunch is a medley of grilled vegetables that are warmed briefly and then garnished with a little fresh arugula that is barely sprinkled with balsamic vinegar. The vegetables were rubbed with olive oil and salt & pepper before spending time on the grill, where they took on the smoky, charred taste that only grilling can provide. I love how grilling vegetables also enhances the inherent sweetness in the vegetables, making for a complex and complimentary harmony of flavors.
Tempeh, that’s been marinated overnight in soy sauce, balsamic vinegar, Dijon mustard, garlic cloves, and chile flakes, takes on the flavor of the marinade before being baked and becomes full bodied, savory, and hearty. A perfect protein to support the grilled vegetables. The arugula is crisp and cool, with a little peppery bite, and just a bit added to the bowl ensures the veggies remain the focal point of the meal. I know I hit the salad on the mark when my husband said: “wow! that salad could be a meat-lover’s delight” thanks to all of its complexity, toothsome texture, and filling ingredients. Vegetarians and meat eaters united, right? Enjoy!
Grilled, then warmed briefly:
- Japanese eggplant
- Bell peppers: red, yellow, & orange
- Yellow onions (cut into rings)
- Arugula (dressed with balsamic vinegar, salt & freshly cracked black pepper)
- Marinated, baked tempeh (soy sauce, balsamic vinegar, Dijon mustard, garlic cloves, and chile flakes)