I love the contrast of the charred vegetables and the sweetness
of the balsamic glaze in this dish. The smoked tofu just brings it all together.
Pull this one out at a BBQ and it will have those carnivores dribbling onto
their spam-burgers.
Serves four people
4 Large Portobello mushrooms
2 cloves of minced garlic
50 mls balsamic vinegar
50 mls olive oil
2 Courgettes
1 Aubergine or Egg plant
Roasted Red Peppers
4 slices of smoke tofu
Balsamic Glaze
Mixed Greens
Cherry Tomatoes
Method
1. Take the 4 large Portobello mushrooms and toss in with the balsamic vinegar
and the olive oil so they are coated well.
2. Place on a baking tray and cook in the oven at 180C for 15 minutes or until
the mushrooms start to soften a bit.
3. Turn on the char grill to get it nice and hot and while that is getting hot
prepare the other vegetables
4. Finley slice the courgettes length ways.
5. Cut the Aubergine horizontally into circles.
6. Slice the smoked tofu in to good size portions.
7. Grill the Courgettes without any oil as this will cook really quickly with
out oil. Flip and char the other side then remove them from the heat.
8. When all the courgettes are done oil the char grill and add the aubergines
and sprinkle some oil over the top of these and flip to do the other side when
it has good char marks.
9. Slice the Smoked tofu and char grill without adding anymore oil to the char
grill. Flip and do both sides.
10. Remove them form the heat.
11. To assemble dress the mixed greens and cherry tomatoes and put on to the
service plate.
12. Place one Portobello mushroom on top of the greens.
13. Add some courgette, then some Aubergines and red peppers.
14. Repeat these layers then finally top off with some Smoked Tofu.
15. Put some sliced red peppers on top for garnish.
16. Drizzle some balsamic glaze over the top and serve.
