Grilled Organic Vegetable and Tofu Platter
By Melissa's Corporate Chefs


1 cup Organic Zucchini
1 cup Organic Bell Pepper (use Green Bell Pepper)
2 slices Red Onion
1 cup Baby Summer Squash (use Yellow Crookneck Squash)
1 cup Organic Bell Pepper (use Red Bell Pepper)
1 Portobello Mushrooms stem removed
1/2 container Organic Tofu (use Extra Firm Tofu)

3 tablespoons Extra Virgin Olive Oil
1 teaspoon Balsamic Vinegar
Salt and Pepper to taste

Wash, trim and cut the first six vegetable ingredients into 1 inch pieces. Lightly rinse the Portobello mushroom cap. Drain tofu and slice in half horizontally.
Prepare a marinade for the vegetables and tofu with the olive oil, vinegar, salt and pepper. Coat all vegetables and tofu with the marinade.
Preheat an outdoor grill. Cook the vegetables and tofu for 8 to 10 minutes. Remove from grill and keep warm. Dice tofu into cubes. Serve warm.

Makes 4 servings.