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Grilled Veggie and Tofu Stack with Balsamic and Mint


Grilled Veggie and Tofu Stack with Balsamic and Mint Recipe

Ingredients:
  • 1/3 cup balsamic vinegar
  • 2 garlic cloves, minced
  • 2/3 cup olive oil
  • 1/3 cup thinly sliced fresh mint leaves plus sprigs for garnish
  • 1 12-ounce container extra-firm tofu, cut crosswise into 8 slices, drained on paper towels
  • 1 zucchini, trimmed, cut lengthwise into four 4-inch-long slices
  • 1 red bell pepper, rounded ends trimmed, seeded, cut lengthwise into 4 pieces
  • 1 Japanese eggplant, trimmed, cut lengthwise into four 4-inch-long slices
  • 4 3-inch-diameter portobello or shiitake mushrooms, stems removed
  • 1 small head of radicchio, quartered through root end
Directions:
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Rank

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