Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Jeanne Kelley
Recipe by Cooking Light July 2010

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

309 calories; fat 13.6g; saturated fat 1.9g; mono fat 6.2g; poly fat 4.3g; protein 13.9g; carbohydrates 33.1g; fiber 9.7g; iron 3.4mg; sodium 440mg; calcium 296mg.
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