Blue Plate Special #10: Easy Grilled Tempeh & Roasted Veg Dinner

I usually do a big shopping on Mondays and then cook with all of the fresh ingredients all week.  Tonight it was down to the last few fresh items.  I just made this based on what I have.  It is simple and can be made with any variations on the protein, vegetables, greens and grains.

Tempeh
1 8oz package soy tempeh
1/2 cup apple juice
1/2 cup tamari

1 cup of rice
1 box of fresh baby spinach
1 handful of cippolini onions
1 handful of little yellow squashes
Olive oil
S and P

Preheat oven to 400.

Mix the apple juice and tamari. Cut the tempeh in half and then half again and then into triangles. Marinate for the time it takes to roast the vegetables.

Peel off the paper of the cippolini onions. Cut the squashes into pieces. Toss with olive oil and place on a baking sheet to roast for about 25 minutes.

When the time is almost done for the vegetables, make the rice.

Sauté the spinach in olive oil and salt and pepper. This takes a minute or so.

Brush a grill pan with sunflower oil and get it really hot. Grill the tempeh until there are grill marks and then flip them and do the same on the other side.

Time it right so everything is ready at the same time. Plate it up and enjoy!

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