Mixed Grill Platter - cooking recipe

Ingredients

1 lb. firm tofu
all-purpose marinade
1 large red onion, cut in 1/3-inch slices
1 large zucchini, cut in 1/4 to 1/3-inch slices diagonally
2 large yellow squash, cut in 1/4 to 1/3-inch slices diagonally
1/4 c. olive oil
1 Japanese eggplant, cut in 1/4 to 1/3-inch diagonal slices
2 carrots, sliced in 1/4 to 1/3-inch diagonal slices
1 red pepper, cut into rings
1 green pepper, cut into rings
1/2 to 1 c. broccoli florets

Preparation

Cut tofu into 8 crosswise 1/2-inch thick slices.
Place on a clean kitchen towel and wrap towel around it several times.
Allow it to rest for 30 minutes.
Place tofu in a single layer in a large, shallow baking pan.
Pour half the marinade over the tofu and turn slices to coat thoroughly.
Place slices of onion on top of tofu, then top with a little of the marinade remaining.
Place vegetables on top of onions and top with the rest of the marinade. Cover and refrigerate for 1 to 3 hours.
Heat grill or broiler. Pour marinade off vegetables, reserving 1/2 cup.
Place vegetables and tofu on a rack 4-inches from the heat in batches.
Immediately combine olive oil with the 1/2 cup marinade and brush tofu and vegetables.
Turn immediately to prevent sticking, then grill until lightly browned on remaining side.
Transfer finished vegetables and tofu from grill to serving platter, and cook remaining tofu and vegetables using the same process.