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:
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/2 cup low-sodium vegetable broth or water
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons fine sea salt
- 4 cloves garlic, chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh basil
- 1 pound gluten-free tempeh, cut into 2-inch squares
- 2 small zucchini, sliced into 1/4-inch rounds
- 1 cup grape tomatoes, halved
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:
Per serving: 390 calories (280 from fat), 32g total fat, 5g saturated fat, 0mg cholesterol, 1010mg sodium, 14g carbohydrates (1g dietary fiber, 2g sugar), 18g protein.
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.
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Ingredients
- 1/2 cup extra-virgin olive oil
- 1/2 cup low-sodium vegetable broth or water
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons fine sea salt
- 4 cloves garlic, chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh basil
- 1 pound gluten-free tempeh, cut into 2-inch squares
- 2 small zucchini, sliced into 1/4-inch rounds
- 1 cup grape tomatoes, halved