Name: Grilled Veggie and Tofu Stack with Balsamic and Mint
Cook time: 25 minutes
Total time: 25 minutes
Yield: Makes 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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Grilled Veggie and Tofu Stack with Balsamic and MintLisa Hubbard

This healthy main is cooked completely on the grill and is flavored by a simple, four-ingredient marinade—so there's very little cleanup required. Some grilled rustic bread would be nice alongside. And if you happen to have fig balsamic vinegar, use it in place of regular. It makes an excellent complement to the other flavors.

Recipe notes

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