Grilled Tofu with Veggies and Orzo

Very decent. I might use a little less tofu next time..or cut the pieces smaller.

1/2 to 1lb extra- firm water-packed tofu, drained, cut crosswise into slices
1/4 cup olive oil, divided
1 1/2 cups peeled, diced eggplant
8 large asparagus spears
1 cup diced zucchini
1/2 cup sun-dried tomatoes, drained and chopped
1 cup uncooked orzo
1/2 cup grated Parmesan cheese
1tbsp fresh lemon juice
1/4 cup finely chopped parsley

1. Place tofu slices on paper towels; cover with additional paper towels. Let stand, weighted, 20 minutes. Remover paper towels and dice tofu into 1-inch chuncks. Thread chunks onto skewers (if using wood skewers be sure to soak them in water for about 30 minutes )and seasonwith salt and pepper to taste; drizzle with 2 tbsp olive oil.
2. Coat grill rack with non-stick cooking spray. Preheat grill to medium-high. Thread eggplant andzucchini on skewers. Grill skewers and asparagus spears 5-7 minutes or until tender, turning occasionally. Place tofu skewers on grill rack and grill 2 minutes per side or until browned. Let cool.
3. Meanwhile, cook orzo according to package directions, omitting salt; drain.
4. In large bowl combine grilled veggies, sun-dried tomatoes, and salt and pepper to taste. Add orzo and tofu, tossing gently. Stir in remaining 2 tbsp of olive oil, Parmesan cheese, lemon juice, and parsley. Serve warm, or chill at least 30 minutes. I prefer it warm!

Mediterrranean Roasted Pepper Salad...LOVE IT!!

Mediterrranean Roasted Pepper Salad...LOVE IT!!

I have been serving this to may family for the past several years. Sometime I serve just the salad the way this recipe calls. I also serve it on a bed of organic baby spinach, brown rice, whole grain pasta, or tabouli . I think I like it over the tabouli best!

Hope you enjoy it as much as we do..:)

*3 red peppers
*2 yellow peppers
*2 orange peppers
*1/3 cup sun dried tomatoes in oil, drained and chopped
*1 clove garlic
*2 tbsp balsamic vinegar
*5 tbsp cold pressed olive oil
*1/4 tsp chili sauce
*4 canned in water, artichokes, drained and chopped
*salt and pepper to taste
*several fresh basil leaves to garnish

1) Preheat oven to 400F. Lightly oil a foil lined baking sheet and place the whole peppers on the foil. Bake for about 45 minutes until beginning to char. Cover with a dish towel and leave to cool for 5 minutes.

2) Slice the sun-dried tomatoes into thin strips. Thinly slice the garlic. Set the tomatoes and garlic aside.

3) Beat together the vinegar, oil and chili sauce, then season with a little salt and pepper.

4) Peel and slice the peppers. Mix with the artichokes, tomatoes and garlic. Pour over the dressing and scatter the basil leaves.

Adapted from the Roasted Pepper Antipasto from the Essential Mediterranean Book