Grilled Veggie and Tofu Stack with Balsamic and Mint

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

Ingredients

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

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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