Grilled Veggie and Tofu Stack with Balsamic and Mint

Ingredients

• 1 Japanese eggplant
• 4 3-inch-diameter portobello or shiitake mushrooms
• 1 small head of radicchio
• ¹/₃ cup balsamic vinegar
• 2 garlic cloves, minced
• 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
• + 3 more ingredients
• • 1 zucchini
  • 1 red bell pepper
  • ²/₃ cup olive oil

Prepare barbecue (medium-high heat). Place vinegar and minced garlic in large bowl. Gradually whisk in olive oil. Stir in sliced mint. Season marinade to taste with salt and pepper. Working in batches, add tofu to marinade and turn to coat. Transfer tofu to baking sheet and sprinkle with salt and...

View full recipe at Epicurious