Veggies, tempeh, garlic, balsamic vinegar, and herbs come together to make a savory entree
In a large bowl, combine potatoes, carrots, pepper, and onion.
Toss with olive oil and sprinkle salt and pepper to taste.
Place four pieces, approximately 18x12 inches in size, on countertop and evenly distribute the veggies in the foil.
Chop tempeh into fourths. Take each of the four pieces and cut lengthwise in half and then cut each half into fourths (so eight pieces per fourth of the tempeh, or thirty-two pieces total).
Whisk melted butter, garlic cloves, basil, oregano, and thyme together in a medium bowl. Add the tempeh and stir to coat.
Divide the tempeh amongst the four foil packets. Fold the foil together over the veggies and tempeh, first in the middle and then on the ends. Your food should be completely covered by the foil. This will allow the steam to cook the food as it heats up.
Place packets on grill and cover for 20 minutes.
Carefully remove and open the packets, being mindful of escaping steam (I use potholders for this step.)
Drizzle with balsamic vinegar and sprinkle fresh basil if using.
Serve and enjoy.