1 red, orange and yellow pepper
1 package organic firm tempeh, sliced
3 baby zucchini sliced
2 large portobello mushroom caps
1 head radicchio
1 c soy sauce
1/2 c Dijon mustard
1 small bunch fresh dill, chopped
1 small handful fresh mustard greens
2 vegan Indian flatbreads
Sundried Tomato Spread
1 cup sundried tomato
1 large handful fresh basil
2 cloves of garlic
Extra virgin olive oil
Salt and pepper to taste
Preheat your charcoal grill until coals are hot and turned light gray then grease your grill or brush with olive oil. Pace peppers on grill and rotate until blackened on every side then remove from heat and place in a stainless steel bowl and cover. Let stand a few minutes. Once cooled, remove the outer black skin (you can leave some on for a smoky flavor.) Slice the pepper open and remove the seeds. In a mixing bowl, combine with 2 cloves of garlic and extra virgin olive oil ,salt and pepper and set aside..
Marinate tempeh with soy sauce and Dijon for a few minutes then layer it on your grill until browned, approx 2 minutes on each side.
Then toss baby zucchini and portobello caps with fresh dill, salt and pepper, and olive oil. Gently layer them on the grill, about 2 minutes on each side. Remove from heat, let cool and then slice portobellos.
Arrange raddichio on double skewers which have been soaked in water 30 minutes. Brush generous with olive oil and salt and pepper. Grill 2 minutes on each side and remove from heat
For sundried tomato spread, combine sundried tomatos, garlic, basil and salt and pepper in a food processor. Drizzle in olive oil until desired consistency.
Warm 2 vegan Indian flatbreads on grill for just a minute on each side and remove from heat. Spread generous amount of sundried spread on each side then gently layer Tempeh, roasted peppers , baby zucchini, sliced portobello and raddichio. Top with crisp mustard greens. Enjoy!
When using charcoal, food can cook unevenly so be sure to rotate accordingly. Also be sure to grease grill well to prevent food from sticking.