1 tablespoon each fresh chopped herbs: basil, parsley, thyme, chives
Two cloves of garlic, minced
Optional salt and a few grinds of fresh black pepper to taste
2 tablespoons olive oil
One ear fresh corn, medium sized
One zucchini sliced into four long strips
One yellow squash sliced into four long strips
One large Vidalia, Walla Walla or red onion, cut into rings or wedges
One bulb fennel, cut into wedges
One small eggplant, cut into rounds
Prepare grill to medium high heat. Combine herbs, garlic and oil in large bowl.
Toss with vegetables. Begin grilling onions and fennel. Turn after five minutes, then move to side or back of grill and place remaining vegetables on the hot spot.
Place vegetables on foil or a grill grate so they don`t fall into the fire. You may want to spritz a dose of olive oil spray on foil, so the vegetables do not stick. Keep an eye on grill. You want to avoid charring the vegetables. Turn the fire down if need be. Turn and move things around so they cook evenly. When they are done, place them in warming spot on grill while cooking the tofu and bread.
Calories and fat come from the oil. You may reduce the amount if you prefer, or if you are trying to lose a little weight.
Nutrition information per serving: