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- 1 small eggplant, sliced into half-moons
- 1/2 cup julienned carrots
- 4 heads baby bok choy, halved
- 8 oz. organic tempeh, cubed
- Sliced scallions and cashews to garnish (optional)
Preheat grill to 350 degrees F.
In a small bowl, whisk marinade ingredients until combined.
In a large bowl, toss vegetables and tempeh with marinade until evenly coated. Set aside to marinate for at least 30 minutes at room temperature, or in the refrigerator for up to eight hours.
Cut four 12-inch squares of heavy-duty aluminum foil. Evenly divide mixture among the squares.
Place foil packs directly on the grill and close the cover. Cook for 25 to 30 minutes, flipping halfway through.
Carefully open the foil pack and test veggies for doneness before enjoying.
Tip: Create pack by folding the shorter ends of the foil over the contents, and then tightly fold the sides and pinch together to seal.
Photos: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman