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Rosemary Tempeh Kebobs over White Bean Salad

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Submitted by: CM501

 

Marinated cubes of tempeh are skewered, grilled and served with cannellini beans & feta on top of arugula, drizzled with a tomato dressing.
 

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons snipped fresh rosemary
  • 1/2 cup balsamic vinegar
  • 1 8-oz package tempeh, cut into 1-inch cubes
  • 2 medium tomatoes, peeled and seeded
  • 1 medium shallot, chopped
  • 2 teaspoons minced fresh rosemary
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 cups arugula, torn into bite-sized pieces
  • 1 19-oz can cannellini beans, well drained
  • 1 cup Feta cheese, crumbled

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Method

In shallow bowl, whisk together the 2 tbsp. olive oil, rosemary, and vinegar. Place tempeh in the bowl and turn to completely coat. Cover and refrigerate until ready to grill. Combine tomatoes and next 5 ingredients in blender or food processor. Process until well blended. Set aside until needed. Prepare grill for medium-hot grilling. Remove tempeh from marinade and thread onto 4 metal skewers. Discard marinade. Grill over medium-high heat until tempeh is browned, about 5 minutes, turning often. To serve: Evenly divide arugula among 6 serving plates. Top each with cannellini beans, one tempeh skewer, and cheese. Drizzle the tomato dressing over salad.

 

Notes: This is a wonderful vegetarian grilled meal. The tempeh and beans provide for a complete meal.

 

Number of Servings: 4 servings

 

Submitted by: CM501 ()

 

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