Grilled Tofu with Ratatouille Vegetables

Ingredients

• 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
• Cooking spray
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh thyme

Preparation

1. 1. Preheat grill to medium-high heat.
2. 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. 3. 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.
4. 4. Combine basil, parsley, and thyme. Divide vegetables and tofu equally among 4 plates. Sprinkle each serving with 1 tablespoon herb mixture.