Summer Vegetable Stacks with Gremolata

1. 1

   Cut tofu into 4 slabs, and set aside.

2. 2

   To make Gremolata:

3. 3

   Pulse parsley, lemon juice, garlic, olive oil, and lemon zest in blender or food processor.

4. 4

   Season with salt and pepper, if desired.

5. 5

   To make Summer Vegetable Stacks:

6. 6

   Heat grill or grill topper to high heat, and coat with vegetable oil.

7. 7

   Brush tofu, eggplant, and squash with olive oil.

8. 8

   Place eggplant on grill, and cook 2 minutes.

9. 9

   Add tofu and yellow squash, and cook 2 minutes more.

10. 10

    Turn eggplant, tofu, and squash 45 degrees after 2 minutes for crosshatch grill marks.

11. 11

    Flip, and cook 2 minutes on opposite side; turn 45 degrees, and cook 2 minutes more.

12. 12

    Baste eggplant, tofu, and squash with /4-cup Gremolata while grilling.

13. 13

    Set 1 tofu slice on each plate, and stack eggplant and squash slices on top, alternating colors.

14. 14

    Drizzle with remaining Gremolata.

* Per serving · 4 servings · Values may vary.

No additional tips available.