Friday, August 9, 2013

Grilled Zucchini Fillets and Tofu

Grilling vegetables directly after they are picked from the garden has got to be near the top of Reasons-Why-Summer-Is-Awesome.  I love that grilled, smoky flavor.  I love the freshness.  I love the simplicity.  I love the satisfaction.
Last night Matt tried a different approach to grilling our zucchini.  Instead of cutting rings and piercing them with a skewer for grilling like we usually do he cut it into four slabs, about 1/2 inch thick, instead.  He brushed them with marinade from the tofu as they cooked.  The cubes of tofu was simply marinated for an hour or so in tamari, olive oil, and chive vinegar before being skewered.  Additional marinade was brushed on while cooking the tofu as well to make it nice and flavorful and juicy.
Fast, simple, good.  What a wonderful time of year.

4 comments:

  1. Oh my goodness, that looks so yummy!!!

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    1. One of these days I hope to stay home long enough to be able to have you over again for dinner! :)

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  2. We had fresh sliced tomatoes with our cheese eggs this morning... the tomatoes were fresh from our garden.

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    1. Nothing beats that freshness. Nothing.

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