Grilled Vegetables with Eggplant Tapenade Recipe

Ingredients

• 1 small eggplant
• 1 1/2 tsp salt
• 2 tbsp olive oil
• 1 cup finely chopped onion
• 1 tbsp minced garlic
• 1 cup thinly sliced fennel
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp dried thyme
• 1 tbsp tomato paste
• 8 oz (227 g) pkg. tempeh
• 1/2 cup fresh lemon juice
• 2 tbsp tamari or soy sauce
• 2 tbsp mirin
• 1/4 tsp minced garlic
• 1/8 tsp cayenne or to taste
• 1 large red or yellow bell pepper
• 1/2 tsp red wine vinegar
• 2 medium portobello mushrooms, stems removed
• 1 French baguette
• 1/4 lb (113 g) fresh spinach