Red Wine Tempeh w/ Polenta

1 tbsp. Olive Oil
2 Shallots, sliced
3 cloves Garlic, minced or pressed
1 tbsp. each dried Basil and Thyme
2 tbsp. Balsamic Vinegar
3 Zucchini, 1/2" slice
2 tbsp. Sun Dried Tomato, in oil
8 oz. Tempeh, cut into 16 cubes
15 oz. can diced Tomato
1/4 c. Red Wine
1/4 c. prepared Marinara Sauce

Salt & Pepper to taste
Garnish with fresh Parsley

Prepared Polenta, 1" slice

Heat 1 tbsp. of olive oil in a medium saucepan. Add the shallots and cook for 3-5 minutes, stirring occasionally, until soft. Stir in garlic, dried basil and thyme and cook another minute. Reduce heat and add in balsamic vinegar to deglaze pan. Stir constantly until the vinegar has dissolved. Add in remaining ingredients and bring to a boil. Cover, reduce heat, and simmer 30 minutes until zucchini and tempeh are tender. Season with salt and pepper.

Serve over grilled polenta and garnish with parsley.