Barbecue-Flavored Roasted Tempeh and Vegetables

• Oil for the pan
• Two 8-ounce packages tempeh, any variety
• 1 green bell pepper, cut into wide strips
• 1 red bell pepper, cut into wide strips
• 1 cup baby carrots
• 1 medium zucchini, sliced 1/2 inch thick 1 medium red onion, halved and thinly sliced, rings separated
• 1 cup small whole baby bella or cremini mushrooms, optional
• 1 cup natural barbecue sauce, or as needed to coat ingredients

1. Preheat the oven to 425F.
2. Line a roasting pan with foil and lightly oil it.
3. Cut the tempeh in half lengthwise, then crosswise into short, 1/2-inch-thick strips.
4. Stir all the ingredients together in a mixing bowl, then transfer to the prepared pan.
5. Bake for 20 to 25 minutes, until the vegetables are just tender, stirring after the first 10 minutes, then serve.
6. Serve the meal with baked or microwaved sweet potatoes and any of the Recipe Not Required mixed greens salads on page 192.
7. For a lighter accompaniment, roast some cauliflower florets, tossed in a little olive oil, at the same time as the tempeh.
8. A salad of mixed greens from the Recipe Not Required suggestions works well with this, too.
9. A light soup makes a good first course to this dish.
10. Good choices are Asian Noodle Soup with Bok Choy and Shiitake Mushrooms (page 30) or Miso Soup with Sweet Potatoes and Watercress (page 36).
11. Serve the tempeh dish with a platter of raw vegetables.
12. Calories: 324
13. Total Fat: 9.5g
14. Protein: 23g
15. Carbohydrates: 36g
16. Fiber: 2g
17. Sodium: 330mg

green bell pepper, red bell pepper, baby carrots, zucchini, baby bella, natural barbecue sauce

Taken from www.epicurious.com/recipes/food/views/barbecue-flavored-roasted-tempeh-and-vegetables-390458 (may not work)