I like to make a pita bread sandwich with this grilled entree. It makes a great summertime meal, and can be cooked on an outdoor barbecue or in the kitchen with a grill pan/griddle.
- 2 Tbsp olive oil
- 2 Tbsp date syrup
- 2 Tbsp lemon juice
- 1/2 tsp kosher salt
- 1/2 tsp sumac (optional)
- 2 medium bell peppers
- 8 oz wild rice tempeh (or similar)
- In a shallow bowl or pie plate, whisk together the olive oil, date syrup, lemon juice, salt and sumac.
- Preheat a barbecue, grill pan or grill griddle to medium low.
- Remove the stems, seeds and membranes from the bell peppers. Cut them into large strips. Prepare the tempeh by cutting it in half. Cut each half in 2 triangles. Cut all the triangles into smaller triangles (8 triangles all together).
- Brush the grill generously with olive oil. Dip the pepper strips in the date syrup mixture and grill them about 3 minutes per side, or until some grill marks and/or blackened areas form and the peppers are tender.
- Dip the tempeh in the date syrup mixture and grill it just a minute or two per side, or until hot and grill marks have formed. (You may want to brush extra sauce on the tempeh as it grills.
- Transfer to a serving platter and serve on pita bread or over rice. Add lemon slices as a garnish.