Barbecued Veggies

It was a long, sunny and delightful summer...

... visiting our friends S&M... the meal was...

Barbecued Veggies 

Serves 4:

Zucchini (2 - thickly sliced)
Green pepper (2 - sliced)
Red onion (2 in quarters)
Mushrooms (20 - small)
Pineapple (half - thickly sliced)
Tofu (200g - thickly sliced)

Marinade ingredients:
Olive oil (4 tbsp)
Soy sauce (4 tbsp)
Lemon (1 - juice)
Garlic (2 cloves - crushed)
Coriander (4 tbsp - minced)

1) Brush each slice with the marinade sauce.
2) Heat the barbecue. 
3) When hot, griddle the slices for around 4 minutes on each side until tender.
4) Brush with the marinade again, before serving.

Mushrooms Fusilli

Serves 2 to 3:
Fusilli (200g - cooked and drained)
Mushrooms (200g - sliced)
Pineapple (100g - cubed) 
Red Pepper (50g - cubed)
Green Pepper (50g - cubed)
Soy Cream (200 ml)
Olive Oil
Soy Sauce (1 tbsp - reduced salt)

1) Heat the olive oil in a pan and sauté the mushrooms for a few minutes, until soft.
2) Add the peppers and the pineapple and cook for 5 minutes.
3) Sprinkle with soy sauce.
4) Add the soy cream, the cooked fusilli and simmer for 2 minutes.

Pepper and Tofu Stir-Fry

Serves 2:
Tofu (200g - firm, cubbed)
Olive oil (1 tbsp)
Red Pepper (1 - de seeded and chopped)
Green Pepper (1 - de seeded and chopped)
Garlic (1 clove - chopped)
Soy sauce (1 tbsp)
Black pepper (freshly ground)

1) Heat the olive oil in a wok or a large frying pan, add the tofu and fry for 3 minutes, then add the garlic, peppers and fry for 2 minutes.
2) Add the soy sauce, freshly ground black pepper and fry for 2 minutes.