TOFU WEEK: GRILLED VEGGIE AND TOFU STACK

There's no need to be afraid of tofu, a versatile and healthy ingredient that also can taste great. This week, we'll share ideas for how to use it to its full potential. Today's comes from Epicurious.com.

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

Full directions can be found here..