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Grilled Vegetable and Tofu Salad
Servings: x4
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine Type: North American
Ingredients:
  • 2 pepper, red, quartered, seeded
  • 2 zucchini, green, sliced 1/4" thick
  • 3 eggplant, japanese / purple, sliced lenghtwise 1/4" thick
  • 2 corn, fresh cob
  • 3 mushroom, portobello
  • 2 1/3 tbsp olive oil
  • 10 oz tofu, firm, cut into 1/2" thick slices
  • 1 cup basil, fresh, finely sliced
  • 2 tbsp vinegar, white wine
  • 1 tbsp mustard, grainy
  • 1/2 tsp salt, sea
  • 1/2 tsp pepper, black freshly ground
Instructions:
  1. Prep
    1. Preheat the barbecue on high heat.
    2. Place the peppers, zucchini, eggplants, mushrooms and corn in a large bowl.
    3. Add 2 tsp of the oil and toss to coat.
    4. Place the peppers,skin side up, zucchinis and eggplant on the grill and cook for 3 minutes.
    5. Once the peppers begin to char, then transfer them to a bowl and cover with a dish towel.
    6. Transfer the grilled zucchini and eggplant to a separate bowl.
    7. Add the corn and mushrooms to the grill and cook until tender, about 5 minutes, turning occasionally.
    8. Brush the tofu slices with 1/2 tsp of oil.
    9. Grill on each side about 3 minutes, or until slightly charred.
    10. Remove the corn kernels from the husk and coarsely chop the remaining vegetables.
    11. Cut tofu into strips and add to the vegetables.
    12. Once peppers have cooled, carefully peel the skin off of them.
    13. Cut the peppers into thin strips and add to the vegetables.
    14. Add the basil and gently toss.
    15. Whisk together the remaining oil, mustard and white wine vinegar.
    16. Pour over top of the vegetables, toss to coat and serve.
Nutritional Facts
Nutrient (per serving)% DV
Calories 26213%
Total Fat 13g21%
    Saturated Fat 2g8%
    Trans Fat 0g--
Cholesterol 0mg0%
Sodium 370mg15%
Total Carbohydrate 29g10%
    Dietary Fiber 11g42%
    Sugars 11g--
Protein 14g28%
Vitamin A 2740iu55%
Vitamin C 138mg230%
Calcium 185mg19%
Iron 4mg20%