This meatless appetizer takes its flavour cues from the always-popular antipasto platters that are prized in Italy. Serve with crusty bread to soak up the delicious dressing.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2012
MethodBalsamic Vinaigrette: Mix together oil, vinegar, garlic, salt and pepper. Set aside.
Drain tofu on paper towels; cut in half lengthwise. Trim stems off mushrooms; place caps in large bowl along with green onions, zucchini and red and yellow peppers.
Whisk together oil, basil, salt and pepper; brush 1 tbsp over tofu. Add remainder to vegetables; toss to coat.
Grill zucchini, red and yellow peppers, green onions and tofu, covered, on greased grill over medium-high heat for 5 minutes. Turn vegetables and tofu; add mushrooms to grill. Grill, covered and turning mushrooms once, until vegetables are tender-crisp and tofu and mushrooms are browned, about 5 minutes.
Cut tofu into bite-size pieces; place on large platter. Cut zucchini diagonally into 1/2-inch (1 cm) thick slices; add to platter. Thinly slice mushrooms; add to platter. Arrange green onions and red and yellow peppers alongside. Drizzle with balsamic vinaigrette.
Nutritional facts Per serving: about
- Sodium 448 mg
- Protein 11 g
- Calories 320.0
- Total fat 25 g
- Cholesterol 0 mg
- Saturated fat 3 g
- Total carbohydrate 17 g
- Iron 21.0
- Folate 34.0
- Calcium 19.0
- Vitamin A 14.0
- Vitamin C 163.0