Grilled Tofu with Ratatouille Vegetables

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 3 small eggplants cut lengthwise into 4 slices
• 14 ounce extra-firm tofu cut into 8 (3/4-inch-thick) slices
• 2 tablespoons basil fresh chopped
• 1 tablespoon parsley fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 4  garlic cloves minced
• 2 teaspoons herbs de provence dried
• 0.5 teaspoon kosher salt 
• 1 tablespoon olive paste 
• 2 tablespoons olive oil 
• 0.5 cup orange juice fresh
• 1 large bell pepper red cut into 8 wedges
• 4 small tomatoes 
• 1 cup vegetable broth organic
• 1  vidalia sweet cut into 1/2-inch-thick slices
• 0.5 cup rosé wine dry
• 3 small zucchini cut lengthwise into 4 slices

Equipment

• sauce pan
• grill

Directions

1. Preheat grill to medium-high heat.
2. Place first 4 ingredients in a medium saucepan over medium-high heat; bring to a boil. Cook until slightly syrupy and reduced to 1/3 cup (about 10 minutes).
3. Remove from heat; cool. Stir in olive oil and next 4 ingredients (through garlic).
4. Place tofu and vegetables on grill rack coated with cooking spray.
5. Brush half of juice mixture over tofu and vegetables; grill for 4 minutes. Turn tofu and vegetables over; brush with remaining juice mixture. Cook for 3 minutes or until vegetables are golden brown and tender.
6. Combine basil, parsley, and thyme. Divide vegetables and tofu equally among 4 plates.
7. Sprinkle each serving with 1 tablespoon herb mixture.