Grilled Tempeh with Summery Peach Relish

Grilled tempeh triangles in a line on a plate, topped with peach relish and drizzled with balsamic glaze.

Grilled Tempeh with Summery Peach Relish

If you love bruschetta, you've got to try this delicious, fresh spin on it! Grilled Tempeh with Summery Peach Relish is a fantastic appetizer as is, or delicious on top of a pile of greens or alongside grilled veggies for a complete meal.

Course Appetizer, Lunch, Main Course

Cuisine American, Italian

Diet Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 20

Cook Time 10

Marinating time 1

Total Time 1 30

Servings

Calories 398kcal

Author Laura Yautz

Equipment

Ingredients

2 8 oz packages Tempeh plain
Balsamic Glaze for drizzling

For the Marinade

5 tablespoon Red Wine Vinegar
¼ cup Olive Oil
1 tablespoon Italian Seasoning
1 clove Garlic grated
½ teaspoon Ground Pepper
½ teaspoon Salt

For the Peach Relish

2 medium Peaches diced (about 1 cup)
1 cup diced Tomatoes
2 tablespoon minced Red Onion
½ tablespoon Lemon Juice
¼ cup chiffonade cut Basil

Instructions

Prepare the tempeh

Cut each tempeh block in half, into 2 squares each.
Now cut each square on the diagonal, into 2 triangles (you will have a total of 4 triangles now from each block of tempeh).
Now slice each triangle in half height-wise, so you now have 8 triangles cut from each brick of tempeh. This last cut is optional, but we like the tempeh thinner. See pictures above if needed.
Make the marinade by whisking together the oil, vinegar, Italian seasoning, garlic, salt, and pepper.
Place the tempeh in a dish and pour the marinade over it. Flip the tempeh slices to coat if needed. Cover and refrigerate at least an hour, or up to 8 hours.
Preheat the grill.
Remove the tempeh from the marinade, and lay each piece on the grates. Close the lid, and grill for about 5 minutes.
Flip and grill for another 5 minutes. Remove the slices from the grill, to a plate.

Make the Peach Relish

Dice the peaches, tomatoes, and onion, and add the lemon juice. Toss to coat.
Just before serving, chiffonade the basil, and stir it into the relish. Serve the tempeh, either warm or room temperature, topped with the relish, and drizzled with balsamic glaze.

Nutrition