Grill Recipe: Memorial Day
-1-2 Large eggplants
-1 cup cherry tomatoes
-1 red onion
-Whole garlic (6-8 cloves)
-½ cup chopped bellas
-2 tsp black salt
-4 tbsp organic balsamic vinegar
-4 tbsp olive oil
-Pepper to taste
-Kite Hill ricotta cheese- mix with fresh chopped mint, tarragon and parsley
-Wildwood teriyaki tofu
-365 organic teriyaki marinade (1/2 cup)
-Onion powder ½ tsp
-Minced Garlic (to taste)
-Baguette of choice
-Garlic powder, onion powder, oregano (or Italian seasoning)- season to liking
-Earth Balance butter- smear on bread
Cut all the veggies together to your liking, I like them a bit thicker. Mix all ingredients for eggplant together and wrap either in tin foil for grill or place on a grill mat. Grill on medium heat for 20 minutes, ten minutes on each side. Take your Kite Hill mix and place on the grill in a ball- (you can add liquid smoke too if you want a smoky flavor), flip after 5 minutes on each side until it slightly browns, place on top of done eggplant mix.
For the tofu, place tofu, seasoning and sauce in container and let soak for an hour. Flip halfway through to soak up the yum! Place on grill on medium heat for 5-6 minutes on each side, continue to flip and pour marinade on tofu.
Then for the garlic bread, place on grill on low heat flipping 2-3 minutes on each side until browned.
Recipe by Laura Ball