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.

Source: EatingWell.com, April 2018




Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium.

  • 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: 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

1 1/2 cups
71 calories; protein 5.5g; carbohydrates 5.9g; dietary fiber 2.4g; sugars 3.3g; fat 3.7g; saturated fat 0.6g; vitamin a iu 112.2IU; vitamin c 10.4mg; folate 29.1mcg; calcium 135mg; iron 1.2mg; magnesium 32.7mg; potassium 338.5mg; sodium 152.6mg; thiamin 0.1mg.

1 vegetable, 1/2 medium-fat protein