Tofu Tuesday

Grilled Veggie and Tofu Stack
From Bon Appétit
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 mushrooms, stems removed
1 Small head of radicchio, quartered through root end

Time for another addition of "Tofu Tuesday," and I'm especially excited to share this recipe since it's one of my favorite vegetarian summer dishes to make. I've made this recipe from Bon Appétit many times before, stacking different vegetables and marinating in different herbs. It's absolutely perfect for a hot summer night as a light and refreshing main that's still satisfying. This recipe makes a lot, but the left over veggies can be used in a sandwich or serve over pasta.

Prepare grill or grill pan (medium-high heat). Place vinegar and minced garlic in large bowl. Gradually whisk in olive oil. Stir in sliced mint. Season to taste with salt and pepper.

Working in batches, add tofu and vegetables to marinade in bowl and toss to coat. Place the veggies (except the radicchio) on the hot grill first and season with salt and pepper. Cook until charred and softened, turning occasionally, about 6 minutes. Set aside. Place tofu and radicchio on grill and season with some more salt and pepper. Cook until tofu is charred and radicchio is charred and wilted, about 2 minutes per side.

Stack tofu and vegetables on plates. Garnish with more mint.