Summer Vegetable Stacks with Gremolata Recipe

Summer Vegetable Stacks with Gremolata

Serves 4

30 minutes or fewer

Freezing tofu the night (or up to one month) before you cook it gives it a firmer, chewier texture that's less likely to fall apart on the grill. Feel free to experiment with different grilled summer veggies when building these stacks.

Summer Vegetable Stacks

1 16-oz. pkg. extra-firm tofu, frozen, thawed, drained, and patted dry
1 medium eggplant (½ lb.), halved and cut lengthwise into ¼-inch-thick slices
2 yellow squash (½ lb.), cut lengthwise into ¼-inch-thick slices
2 Tbs. olive oil

Gremolata

½ cup chopped parsley
¼ cup lemon juice
6 cloves garlic, peeled
2 Tbs. olive oil
2 Tbs. grated lemon zest

1. Cut tofu into 4 slabs, and set aside.

To make Gremolata:

2. Pulse parsley, lemon juice, garlic, olive oil, and lemon zest in blender or food processor. Season with salt and pepper, if desired.

To make Summer Vegetable Stacks:

3. Heat grill or grill topper to high heat, and coat with vegetable oil. Brush tofu, eggplant, and squash with olive oil.

4. Place eggplant on grill, and cook 2 minutes. Add tofu and yellow squash, and cook 2 minutes more. Turn eggplant, tofu, and squash 45 degrees after 2 minutes for crosshatch grill marks. Flip, and cook 2 minutes on opposite side; turn 45 degrees, and cook 2 minutes more. Baste eggplant, tofu, and squash with ı/4-cup Gremolata while grilling.

5. Set 1 tofu slice on each plate, and stack eggplant and squash slices on top, alternating colors. Drizzle with remaining Gremolata.

July 2009