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Ingredients
| 1 | cup | organic vegetable broth |
| 1⁄2 | cup | fresh orange juice |
| 1⁄2 | cup | dry rosé wine |
| 2 | teaspoons | dried herbes de Provence |
| 2 | tablespoons | olive oil |
| 1 | tablespoon | olive paste |
| 1⁄2 | teaspoon | kosher salt |
| 1⁄4 | teaspoon | freshly ground black pepper |
| 4 | garlic cloves minced | |
| 1 | (14-ounce) package | extra-firm tofu cut into 8 (3/4-inch-thick) slices |
| 3 | small | eggplants each cut lengthwise into 4 slices |
| 3 | small | zucchini each cut lengthwise into 4 slices |
| 1 | Vidalia or other sweet onion, cut into 1/2-inch-thick slices | |
| 1 | large | red bell pepper cut into 8 wedges |
| 4 | small | tomatoes |
| Cooking spray | ||
| 2 | tablespoons | chopped fresh basil |
| 1 | tablespoon | chopped fresh parsley |
| 1 | tablespoon | chopped fresh thyme |
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