Recipe: <!-- -->Pan-Roasted Tempeh and Summer Vegetables with Mediterranean Charmoula<!-- --> | Whol

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/2 cup low-sodium vegetable broth or water
• 1/4 cup lemon juice
• 1 teaspoon lemon zest
• 2 teaspoons fine sea salt
• 4 cloves garlic, chopped
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh basil
• 1 pound gluten-free tempeh, cut into 2-inch squares
• 2 small zucchini, sliced into 1/4-inch rounds
• 1 cup grape tomatoes, halved