Pan-Roasted Tempeh and Summer Vegetables with Mediterranean Charmoula

Serves 4 to 6
Time 50 min

Charmoula is a North African marinade typically made of oil, lemon juice, garlic, cumin, cilantro and salt. In this tempting recipe, tempeh is layered in a pan with summer vegetables, doused with a Mediterranean version of the classic charmoula recipe, and roasted until perfectly browned.

Special Diets:

Dairy FreeDairy Free
VeganVegan
VegetarianVegetarian

Ingredients

    1/2 cupextra-virgin olive oil
    1/2 cuplow-sodium vegetable broth or water
    1/4 cuplemon juice
    1 teaspoonlemon zest
    2 teaspoonsfine sea salt
    4 clovesgarlic, chopped
    1/4 cupchopped fresh flat-leaf parsley
    1/4 cupchopped fresh basil
    1 poundgluten-free tempeh, cut into 2-inch squares
    2 smallzucchini, sliced into 1/4-inch rounds
    1 cupgrape tomatoes, halved

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 350°F.


Prepare the charmoula in a small bowl by mixing together the oil, broth, lemon juice, zest, salt, garlic, parsley, and basil. Whisk until emulsified and set aside.


Arrange the tempeh in a 9-inch glass baking dish. 


Layer the zucchini on top of the tempeh and scatter the tomatoes on top. 


Pour the charmoula mixture over the tempeh and vegetables and cover the dish tightly with aluminum foil.


Bake for 35 to 40 minutes, then remove the foil and bake for 5 to 10 more minutes, until marinade is absorbed and tempeh is browned. Serve immediately.

Nutritional Info

Serving Size

Calories

390

Total Fat

32g

Saturated Fat

5g

Cholesterol

0mg

Sodium

1010mg

Total Carbohydrate

14g

Dietary Fiber

1g

Total Sugars

2g

Protein

18g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.