Grilled Tempeh with Courgette

Instructions

1. 1

   Steam the tempeh slices in vegetable broth for 10 minutes to soften and reduce any bitterness, then drain and pat dry with paper towels.

   Tip: Steaming tempeh before grilling makes it more tender and helps it absorb flavours better.

2. 2

   In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, minced garlic, thyme, and half the parsley. Season with salt, pepper, and red pepper flakes.

   Tip: Prepare the dressing while the tempeh steams to save time.

3. 3

   Pat the tempeh and courgette pieces dry and brush both sides generously with the remaining 2 tablespoons of olive oil. Season with a pinch of salt and pepper.

   Tip: Dry vegetables grill better and achieve better colour and texture.

4. 4

   Preheat your grill or grill pan to medium-high heat and allow it to get hot for 3-4 minutes.

   Tip: A hot grill creates beautiful char marks and locks in flavour.

5. 5

   Grill the tempeh slices for 4-5 minutes per side until golden brown with char marks, then transfer to a serving plate.

   Tip: Don't move the tempeh too frequently; let it sit on the heat to develop a crust.

6. 6

   Grill the courgette pieces for 3-4 minutes per side until tender and lightly charred, working in batches if needed to avoid crowding the grill.

   Tip: Courgette cooks quickly, so watch carefully to prevent it from becoming mushy.

7. 7

   Arrange the grilled tempeh and courgette on a serving platter and drizzle evenly with the lemon-herb dressing, tossing gently to coat.

   Tip: Add the dressing while the vegetables are still warm so they absorb the flavours better.

8. 8

   Garnish with remaining fresh parsley and additional lemon zest if desired. Serve immediately while still warm.