24 eggplant red stacks Recipes

balsamic vinegar or 1/3 cup fig, garlic cloves, minced, olive oil, sliced fresh mint leaf, plus sprigs (to garnish ), extra firm tofu , cut crosswise into 8 slices, drained on paper towels, zucchini, trimmed , cut lengthwise into four 4-inch-long slices, red bell pepper, ends trimmed, seeded , cut lengthwise into 4 pieces, tomatoes, japanese eggplant, trimmed , cut lengthwise into four 4-inch-long slices, portabella mushrooms or 4 shiitake mushrooms, 3-inch-diameter, stems removed, head radicchio , quartered through root end

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

zucchini, japanese eggplants, roasted red peppers, goat cheese, garlic clove, minced, shallot, minced, minced chives