1 (14-ounce) package extra-firm tofu, cut into 8 (3/4-inch-thick) slices
3 small eggplants, each cut lengthwise into 4 slices
3 small zucchini, each cut lengthwise into 4 slices
1 Vidalia or other sweet onion, cut into 1/2-inch-thick slices
1 large red bell pepper, cut into 8 wedges
4 small tomatoes
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
How to Make It
Preheat grill to medium-high heat.
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).
Place tofu and vegetables on grill rack coated with cooking spray. Brush half of juice mixture over tofu and vegetables; grill for 4 minutes. Turn tofu and vegetables over; brush with remaining juice mixture. Cook for 3 minutes or until vegetables are golden brown and tender.
Combine basil, parsley, and thyme. Divide vegetables and tofu equally among 4 plates. Sprinkle each serving with 1 tablespoon herb mixture.
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This recipe was very tasty. I made it using the broiler on high as I didn't have a grill. It did take a long time to boil down the liquid and never really got syrup like but it still added lots of flavor. I didn't make it but I would suggest some brown rice to have on the side.
This was quite a tasty recipe, but it took way longer than 10 mins for the broth/juice/wine sauce to reduce. I'm not sure if it was the wine I was using (I rarely ever drink rosé so I was unfamiliar and selected one that was more sweet than dry) or the altitude (I live above 6,000 ft), but for me, it took about 45 mins. I'd also recommend salting the eggplant to reduce bitterness. I'd make this again, but only if I have time to start preparing a couple hours in advance. Not great for a weeknight.
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