Vegan Grilled Veggie & Tofu Stack with Balsamic & Mint

Name: Vegan Grilled Veggie & Tofu Stack with Balsamic & Mint
Total time: 25 min
Ingredients: 1/3 cup balsamic vinegar or Fig Balsamic vinegar; 2 garlic cloves, minced; 2/3 cup olive oil; 13 cups thinly sliced fresh mint leaves; 1 12-ounce container extra-firm tofu, cut crosswise into 4 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 slices. or regular small eggplant.; 4 3-inch-diameter portobello or shiitake mushrooms, steams removed; 1 small head of radicchio, quartered through root end or red cabbage, quartered through root end and steamed a little before grilling

recipeland.com

This healthy main dish is cooked completely on the grill and is flavored by a simple, four-ingredient marinade!! Excellent with grilled rustic bread served alongside. I like to use my Fig Balsamic...

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Ingredients

1/3 cup balsamic vinegar or Fig Balsamic vinegar
2 garlic cloves, minced
2/3 cup olive oil
13 cups thinly sliced fresh mint leaves
1 12-ounce container extra-firm tofu, cut crosswise into 4 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 slices. or regular small eggplant.
4 3-inch-diameter portobello or shiitake mushrooms, steams removed
1 small head of radicchio, quartered through root end or red cabbage, quartered through root end and steamed a little before grilling