Name: Grilled Veggie and Tofu Stack with Balsamic and Mint
Prep time: 25 minutes
Total time: 25 minutes
Yield: 4 Servings
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

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0609-BA-FEF1-02Lisa Hubbard

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