Churrasco

Recipe by Steven Petusevsky

Ingredients

Marinade:: 1/2cup lime juice; 1/3cup dry red wine; 2teaspoons olive oil; 2-- garlic cloves, minced; 1small onion, minced; 1tablespoon dried oregano; 2-- bay leaves; 1teaspoon fresh-ground black pepper; 1-- scotch bonnet or jalapeno pepper, minced, optional
Grilled Tofu or Vegetables:: 1pound firm tofu OR 1 1/2 pounds zucchini OR 1 large eggplant OR 3 medium portobello mushrooms

To make Marinade: Combine all ingredients in a nonreactive container.
To make tofu or vegetables: Cut tofu crosswise or vegetables lengthwise into 1/2-inch-thick slices. Place in a large zip-seal bag and add marinade. Let sit for up to 2 hours at room temperature or overnight in the refrigerator.
Grill vegetables or tofu on a gas grill or over coals 4 minutes per side or until browned (and vegetables are tender). Or you may broil the vegetables and tofu approximately 3 inches from broiler heating element 5 minutes per side until browned well.