Grilled Vegetables with Eggplant Tapenade

Grilled Vegetables with Eggplant Tapenade Recipe

Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Grilled vegetables with eggplant tapenade is a delicious and healthy dish that is perfect for a summer barbecue or a light lunch. The combination of smoky grilled vegetables and savory eggplant tapenade is sure to please your taste buds.

History

This recipe is inspired by Mediterranean cuisine, where grilled vegetables and eggplant tapenade are popular dishes. The smoky flavor of grilled vegetables pairs perfectly with the rich and flavorful eggplant tapenade, creating a dish that is both satisfying and nutritious.

Ingredients

eggplant Tapenade
1 small eggplant
1.5 tsp salt
2 tbsp olive oil
1 cup finely chopped onion
1 tbsp minced garlic
1 cup thinly sliced fennel
0.5 tsp dried basil
0.5 tsp dried oregano
0.25 tsp dried thyme
1 tbsp tomato paste
8 oz (227 g) pkg. tempeh
0.5 cup fresh lemon juice
2 tbsp tamari or soy sauce
2 tbsp mirin
0.25 tsp minced garlic
0.13 tsp cayenne or to taste
1 large red or yellow bell pepper
2 tbsp olive oil
0.5 tsp red wine vinegar
2 medium portobello mushrooms, stems removed
1 French baguette
0.25 lb (113 g) fresh spinach

How to prepare

1. Make tapenade: Preheat the oven to 400°F (204°C). Peel and dice the eggplant. Sprinkle with 0.5 tsp of salt and place on paper towels to drain.
2. In a Dutch oven or large ovenproof skillet, heat 2 tbsp of oil over medium-high heat. Add the onion and cook, stirring often, for 1 minute. Add garlic, fennel, remaining teaspoon of salt, basil, oregano, and thyme; cook, stirring often, for 1 minute. Stir in the eggplant and tomato paste. Reduce heat to medium and cook, stirring occasionally, until the eggplant begins to soften, about 3 minutes. Transfer to the oven and bake, uncovered, for 35 minutes, stirring once or twice.
3. Prepare a hot charcoal fire or preheat the gas grill to medium-high. Meanwhile, cut the tempeh in half crosswise. Cut again in half lengthwise to yield four pieces. Steam the tempeh over simmering water for 20 minutes. In a shallow bowl, combine lemon juice, tamari, mirin, garlic, and cayenne. Add the tempeh and let it stand while you cook the tapenade.
4. Cut the bell peppers in half and remove the seeds and ribs. In a small bowl, mix oil and vinegar. Place the tempeh, peppers, and mushrooms on the grill, brush with oil, and cook until golden brown on both sides. Alternatively, broil the tempeh and vegetables for 5 to 10 minutes per side.
5. Cut the mushrooms into thick slices. Cut the grilled bell pepper into 4 strips. Trim the ends from the baguette. Cut the loaf in half lengthwise. Spread 5 to 6 tbsp of tapenade onto the bottom half (reserve the remaining tapenade for another use), top with tempeh, mushrooms, bell pepper, and greens. Cover with the top half of the bread and cut into 4 equal pieces. Serve right away.

Variations

Add grilled zucchini, yellow squash, or cherry tomatoes for additional flavor and color.
Use different herbs and spices in the eggplant tapenade for a unique twist.
Substitute tofu or seitan for the tempeh for a different protein option.

Cooking Tips & Tricks

Make sure to properly drain the diced eggplant before cooking to remove excess moisture.

- Steaming the tempeh before grilling helps to soften it and infuse it with flavor.

- Brushing the vegetables with oil before grilling helps to prevent sticking and adds flavor.

- Be sure to cook the vegetables until they are golden brown and tender for the best flavor and texture.

Serving Suggestions

Serve the grilled vegetables with eggplant tapenade as a main dish with a side salad or grilled bread. It also pairs well with a glass of white wine or a refreshing iced tea.

Cooking Techniques

Grilling the vegetables and tempeh adds a smoky flavor and caramelized texture to the dish. Steaming the tempeh before grilling helps to soften it and infuse it with flavor.

Ingredient Substitutions

Use regular eggplant instead of small eggplant if needed.

- Substitute balsamic vinegar for red wine vinegar in the marinade.

- Use any type of mushrooms in place of portobello mushrooms.

Make Ahead Tips

The eggplant tapenade can be made ahead of time and stored in the refrigerator for up to 3 days. The grilled vegetables can also be prepared in advance and reheated before serving.

Presentation Ideas

Serve the grilled vegetables with eggplant tapenade on a large platter with fresh herbs and lemon wedges for a beautiful presentation. Garnish with a drizzle of olive oil and a sprinkle of red pepper flakes for added flavor.

Pairing Recommendations

This dish pairs well with a variety of side dishes, such as couscous, quinoa, or a simple green salad. It also goes well with grilled fish or chicken for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through before serving.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 15g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin K, folate, and potassium.

Alergens

This recipe contains soy and wheat (from the tempeh and baguette), making it unsuitable for those with soy or wheat allergies.

Summary

This dish is a good source of protein, fiber, and essential vitamins and minerals. It is relatively low in calories and saturated fat, making it a healthy choice for a light meal.

Summary

Grilled vegetables with eggplant tapenade is a flavorful and nutritious dish that is perfect for a summer meal. With a combination of smoky grilled vegetables, savory eggplant tapenade, and protein-rich tempeh, this dish is sure to become a new favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day and I was visiting my friend Maria, who had invited me over for a barbecue in her backyard. As I walked through her garden, the vibrant colors of the vegetables caught my eye and I knew I had to ask her for the recipe.

Maria smiled and handed me a piece of paper with the recipe for Grilled Vegetables with Eggplant Tapenade written on it. She explained that she had learned the recipe from her grandmother, who had passed it down to her. I was intrigued by the combination of flavors and textures in the dish and couldn't wait to try it for myself.

As I gathered the ingredients and prepared the dish in my own kitchen, memories of my own grandmother flooded back to me. She was the one who had first sparked my love for cooking and had taught me many of the recipes that I now cherish.

I remember the hours we spent in her cozy kitchen, the warmth of the stove filling the room as she guided me through the steps of each recipe. She never measured anything, relying instead on her instincts and years of experience to create meals that were always delicious.

One of my favorite memories was the day she taught me how to make her famous eggplant tapenade. I had watched in awe as she roasted the eggplants over an open flame, the skin blackening and blistering before she peeled it away to reveal the soft, smoky flesh underneath.

She then combined the roasted eggplant with garlic, lemon juice, and olive oil, blending everything together until it formed a smooth and creamy paste. The aroma that filled the kitchen was intoxicating, a heady mix of garlic and charred vegetables that made my mouth water in anticipation.

My grandmother had a way of infusing every dish she made with love and care, and I knew that her eggplant tapenade was no exception. As I added a dollop of the tapenade to the grilled vegetables, the flavors melded together in a symphony of taste and texture that transported me back to her kitchen once more.

The first bite was a revelation, the smoky eggplant tapenade complementing the sweetness of the grilled vegetables perfectly. The dish was a celebration of summer flavors, each bite bursting with the freshness of the garden and the memories of generations past.

As I sat at the table, savoring each mouthful, I felt a sense of connection to my grandmother and all the women who had come before me, passing down their knowledge and love through the simple act of cooking. It was a reminder that food is not just sustenance, but a way to connect with our roots and honor the traditions that have shaped us.

And so, as I finished the last bite of Grilled Vegetables with Eggplant Tapenade, I felt a deep sense of gratitude for all the women who had inspired me and taught me the joys of cooking. I knew that their recipes would continue to be a part of my life, a link to the past that would always bring me comfort and joy.