We've divided the tofu and veggies onto separate skewers because the tofu is delicate and sticks to the grill more easily than the eggplant and zucchini. If you like, swap halloumi cheese for the tofu for another twist on this combination.

Katie Webster
Source: EatingWell.com, April 2018
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium.

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  • Whisk garlic, vinegar, oil, Greek (or Italian) seasoning and salt in a large bowl. Add zucchini, eggplant and tofu and toss gently to coat.

  • Thread the zucchini and eggplant alternately onto 6 skewers, filling the skewers evenly. Thread the tofu onto 2 skewers.

  • Oil grill rack (see Tips) and immediately add the kebabs. Cook, turning every 2 to 4 minutes, until the vegetables are tender and the tofu is browned, about 10 minutes for the veggies and 12 minutes for the tofu. Remove the tofu and vegetables from the skewers and serve.

Tips

Tips: Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

If you prefer to use halloumi, simply decrease the added salt in the marinade to a pinch. Grill, turning every 2 to 3 minutes, until browned, about 6 minutes.

Nutrition Facts

71.3 calories; protein 5.5g 11% DV; carbohydrates 5.9g 2% DV; exchange other carbs 0.5; dietary fiber 2.4g 10% DV; sugars 3.3g; fat 3.7g 6% DV; saturated fat 0.6g 3% DV; vitamin a iu 112.2IU 2% DV; vitamin c 10.4mg 17% DV; folate 29.1mcg 7% DV; calcium 135mg 14% DV; iron 1.2mg 7% DV; magnesium 32.7mg 12% DV; potassium 338.5mg 10% DV; sodium 152.6mg 6% DV; thiamin 0.1mg 7% DV.