Grilled Veggie and Tofu Stack with Balsamic and Mint

INGREDIENTS

• 1 zucchini, trimmed, cut lengthwise into four 4-inch-long slices
• 1 red bell pepper, rounded ends trimmed, seeded, cut lengthwise into 4 pieces
• 4 3-inch-diameter portobello or shiitake mushrooms, stems removed
• 1 Japanese eggplant, trimmed, cut lengthwise into four 4-inch-long slices
• 1/3 cup balsamic vinegar
• 1 small head of radicchio, quartered through root end
• 2 garlic cloves, minced
• 1/3 cup thinly sliced fresh mint leaves plus sprigs for garnish
• 2/3 cup olive oil
• 1 12-ounce container extra-firm tofu, cut crosswise into 8 slices, drained on paper towels