Grilled Tempeh with Courgette
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that never fails to impress. Tempeh is such a wonderful plant based protein that's packed with probiotics for gut health, and when you grill it with tender courgette and bright lemon, it becomes something really special. The best part? The whole meal comes together in under an hour, and you probably have most of these ingredients in your kitchen already. Fresh thyme and garlic do all the heavy lifting flavor wise, so you don't need anything fancy or expensive. It's simple, satisfying, and absolutely delicious.
Ella x
Ingredients
- 400 gtempeh(cut into 1cm thick slices)
- 3 mediumcourgette(halved lengthwise, then quartered)
- 5 tablespoonsolive oil
- 2lemon(juiced)
- 4 clovesfresh garlic(minced)
- 2 tablespoonsfresh thyme(finely chopped)
- 3 tablespoonsfresh parsley(roughly chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 120 mlvegetable broth(for steaming tempeh)
Detail level
Instructions
- 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
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
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
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
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
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
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
Garnish with remaining fresh parsley and additional lemon zest if desired. Serve immediately while still warm.
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