Tofu Kebabs with Zucchini & Eggplant

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.