Grilled Tofu with Ratatouille Vegetables

Grilled Tofu with Ratatouille Vegetables
Photo by Becky Luigart-Stayner

Ingredients

  • 3 small zucchini, each cut lengthwise into 4 slices
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • 1 tablespoon chopped fresh thyme
  • 4 small tomatoes
  • Cooking spray
  • ¼ teaspoon freshly ground black pepper
  • + 12 more ingredients
    • 2 tablespoons chopped fresh basil
    • 4 garlic cloves, minced
    • 3 small eggplants, each cut lengthwise into 4 slices
    • 2 teaspoons dried herbes de Provence
    • 1 tablespoon chopped fresh parsley
    • 1 large red bell pepper, cut into 8 wedges
    • 1 (14-ounce) package extra-firm tofu, cut into 8 (3/4-inch-thick) slices
    • ½ cup dry rosé wine
    • ½ cup fresh orange juice
    • 1 Vidalia or other sweet onion, cut into 1/2-inch-thick slices
    • 1 tablespoon olive paste
    • 1 cup organic vegetable broth

1. Preheat grill to medium-high heat. 2. Place first 4 ingredients in a medium saucepan over medium-high heat; bring to a boil. Cook until slightly syrupy and reduced to 1/3 cup (about 10 minutes). Remove from heat; cool. Stir in olive oil and next 4 ingredients (through garlic). 3. Place tofu an...

View full recipe at My Recipes

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