Red wine marinades lend themselves particularly well to vegetables you are planning to grill. In this version, the bold flavor of the wine blends perfectly with the more subtle flavors of soy sauce, garlic, lemon and basil. For best results, use a good-quality red, rather than a “cooking wine”.
Great vegetable candidates for grilling include:
Mushrooms (button, cremini, portabella) – skewer small mushrooms whole; grill portabella flat
Yellow squash, zucchini & eggplant – cut into large cubes and skewer, or slice thickly and grill flat
Cherry tomatoes & pearl onions – skewer whole
Asparagus – place spears cross-ways on the grill to prevent them from falling through
For additional tips on grilling vegetables, check out Vegetarian Zen Podcast Episode 057 – How to Grill Like a Vegetarian.
Red Wine Marinade
fresh lemon juice
chopped fresh basil
Units: Metric US Imperial
To Make the Marinade
Combine all marinade ingredients in a glass baking dish or self-sealing plastic bag.
To Marinate Vegetables
Add vegetables to marinade; turn in baking dish or shake bag to coat.
Refrigerate at least 1 hour, but the longer the vegetables marinate the better the flavor. I like to marinate overnight if possible.
Remove vegetables when ready to grill.
Once the vegetables are grilling, you can bring the marinade to a boil for a minute or two and serve as a dipping sauce.
To Marinate Tofu
For best results, use extra-firm tofu.
Drain tofu and press to remove as much water as possible.
Place pressed tofu block in the freezer for 20-30 minutes.
Remove tofu from freezer and cut into thick slices.
Place tofu slices in a shallow glass baking dish; pierce each one gently several times with a fork.
Pour marinade over slices and turn to coat.
Refrigerate at least 1 hour; or up to overnight (the longer the better).
To grill: away from heat, spray grill with cooking spray or brush with oil. Return to heat and place tofu slices on the rack. Cook 5-7 minutes per side, or until browned.