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Ingredients

  • 1 cup zucchini, cut into ½-inch slices
  • 1 cup green bell pepper, cut into ½-inch slices
  • 2 slices red onion, halved horizontally
  • 1 cup yellow squash, cut into ½-inch slices
  • 1 cup yellow bell pepper, cut into ½-inch slices
  • 1 portabella mushroom, stem removed
  • 1 cup MELISSA'S Fire Roasted Sweet Red bell peppers, drained
  • ½ container MELISSA'S Organic Tofu (extra firm)
  • 3 tablespoons extra- virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon MELISSA'S My Grinder Sea Salt & Herbs
  • ½ teaspoon MELISSA'S My Grinder Rainbow Pepper
  • Rinse and cut vegetables.

 

Instructions:

  1. Drain tofu thoroughly and slice in half horizontally.
  2. Mix olive oil, vinegar, salt and pepper. Coat vegetables and tofu with mixture. Allow to sit for 20 minutes.
  3. Preheat grill 5 minutes.
  4. Grill first six vegetables 8 minutes. Remove from grill; keep warm.
  5. Grill tofu and red bell pepper 4 minutes.
  6. Cut tofu and red bell peppers into even-size pieces. Chop the onions. Mix all vegetables together.
  7. Serve over rice or couscous. Makes 4 to 6 servings.