Eating a Rainbow

We often talk about "eating the rainbow" to remind and inspire healthy eating. Tonight's dinner was just that. Not pictured are the roasted potatoes and tofu, as they were still being cooked.

Grilled Veggie Medley with Balsamic Reduction

I've been enjoying the stovetop grill of late, and tonight's fare included portobellos, tofu, zucchini, eggplant and mango. I made a balsamic reduction to drizzle on top and we ate in style.

Fruits of the Grill

Tonight it was the stovetop grill, easy and so tasty. All the veggies carmelized, the tofu crisped up and got a little smoky flavor, and while things were grilling I had time to slice up the tomatoes and cook the quinoa.The veggies: japanese eggplant, zucchini, asparagus and tomato.
The seasoning: fresh garlic, salt, pepper, and balsalmic.
The add-ins: feta, dash of olive oil, and the tofu.
The diners: satisfied!