Barbecue-Flavored Roasted Tempeh and Vegetables

Tempeh and vegetables enveloped in barbecue sauce and roasted brings out amazing flavors, and makes your kitchen aromatic as they bake. Serve with a simple grain or pasta dish and a green salad for an easy weeknight meal.

Serves: 6

  • 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 crimini mushrooms, optional
  • 1 to 1 1/2 cups barbecue sauce, homemade or store-bought,
    or as needed to coat ingredients

Preheat the oven to 425 degrees.

Cut the tempeh in half lengthwise, then crosswise into short, 1/2-inch-thick strips.

Stir all the ingredients together in a mixing bowl, then transfer to a foil-lined and lightly oiled roasting pan. Bake for 20 to 25 minutes, or until the vegetables are just tender, stirring after the first 10 minutes, then serve.

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