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GET GRILLING WEEK: VEGGIE STACK

Spring has sprung. Time to clean off the grill and fire it up before the bugs decide to join the party. This week, we'll share ideas for outdoor cooking. 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-oz. 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

For directions on how to prepare this recipe, follow this link.

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