Grilled Veggie and Tofu Stack with Balsamic and Mint

Grilled Veggie and Tofu Stack with Balsamic and Mint
Photo by Lisa Hubbard

Ingredients

  • 4 3-inch-diameter portobello or shiitake mushrooms
  • 1 small head of radicchio
  • 2 garlic cloves, minced
  • 1 Japanese eggplant
  • 1/3 cup thinly sliced fresh mint leaves plus sprigs for garnish
  • 1 zucchini
  • 1/3 cup balsamic vinegar
  • + 3 more ingredients
    • 1 12-ounce container extra-firm tofu, cut crosswise into 8 slices, drained on paper towels
    • 2/3 cup olive oil
    • 1 red bell pepper

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

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