Grilled Veggie and Tofu Stack with Balsamic and Mint

Ingredients for Grilled Veggie and Tofu Stack with Balsamic and Mint

• 80ml balsamic vinegar

• 2 garlic cloves, minced

• 2/3 cup olive oil

• 1/3 cup thinly sliced fresh mint leaves plus sprigs for garnish

• 1 350g container extra-firm tofu, cut crosswise into 8 slices, drained on paper towels

• 1 courgette, trimmed, cut lengthwise into four 4-inch-long slices

• 1 red pepper, rounded ends trimmed, seeded, cut lengthwise into 4 pieces

• 1 Japanese aubergine, 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

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 pepper. Add courgette, pepper, aubergine, mushrooms, and radicchio to marinade in bowl and toss to coat.

Place courgette, pepper, aubergine, and mushrooms on grill. Sprinkle with salt and pepper. Cook until charred and softened, turning occasionally, about 6 minutes. Transfer to baking sheet. Place tofu and radicchio on grill. Cook until tofu is charred and radicchio is charred and wilted, about 2 minutes per side.

Stack tofu and vegetables on plates. Garnish with mint sprigs and serve

Avvertenza

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