This attractive, summery barbecue dish combines the vegetables of the famous Provençal stew with meaty grilled tofu If you don't care to use the wine, use an additional 1/2 cup of vegetable broth.
1 cup organic vegetable broth
1/2 cup fresh orange juice
1/2 cup dry rosé wine
2 teaspoons dried herbes de Provence
2 tablespoons olive oil
1 tablespoon olive paste
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
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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