Grilled Tofu with Chimichurri, Roasted Potatoes, and Roasted Bell Peppers

I grilled the tofu on an indoor grill. (These are very underrated. Easy to clean, cooks fast, and does not produce the amount of heat a stove does.) The potatoes and the peppers present a slightly different take on roasting. Overall, this was a great meal with not much fuss.

Directions--Tofu
Drain the tofu well
Heat an indoor grill on medium heat
When the grill is ready rub some oil on the grill
Brush the tofu with oil and sprinkle with salt and pepper
Place the tofu at "ten o'clock" and cook for 5 minutes; rotate the tofu to "two o'clock" and cook for another 5 minutes; do the same for the other side (Rotating the tofu this way gives it the cross-grill marks)
Remember to place the presentation side on the grill first

Ingredients--Chimichurri
1 Shallot, Minced
2 Cloves Garlic, Diced
1/3 Cup Red Wine Vinegar
1/3 Cup Olive Oil
1 Tablespoon Oregano, Chopped
1 Tablespoon Parsley, Chopped
Salt and Pepper to Taste

Directions--Chimichurri
Mix all ingredients together. Spoon over the tofu before serving.

Ingredients--Potatoes
1 1/2 Pounds Red Potatoes, Quartered
Peanut Oil
Salt and Pepper to Taste

Directions--Potatoes

Preheat oven to 425 degrees Fahrenheit
Heat a cast iron skillet on stove top; add oil when hot
Add potatoes, season with salt and pepper, drizzle with oil
Place the skillet in the oven and roast for 45 minutes

Ingredients--Peppers
4 Bell Peppers, Quartered
2-3 Cloves of Garlic, Chopped
2 Tomatoes, Seeded and Diced

Directions--Peppers
Preheat oven to 425 degrees Fahrenheit
Place peppers cut side up in roasting pan
Add two pieces of chopped garlic to each quarter
Place seeded, diced tomatoes on top of the peppers
Season with salt and pepper and drizzle with olive oil
Place in oven and roast for 35 minutes