We celebrated my mom and both sisters birthday this weekend with a cookout (or bbq, depending on which part of the country you are from). One of my sisters is a vegetarian and my step dad and husband are meat lovers so creating a menu for this group is always a fun challenge.

I came across a veggie stack with balsamic mint marinade in bon appetite and thought it would be perfect (with a few changes). It was a beautiful and impressive presentation and everyone seemed to love it. A great way to use the grill for something besides kabobs and hamburgers.



Grilled Veggie Stack
adapted from bon appetit June 2009
serves 4

1/3 c. balsamic vinegar
3 cloves garlic
2/3 c. olive oil
1/3 c. basil leaves
12 oz extra firm tofu (or 4 chicken breasts)
1 sweet onion, sliced into rounds
2 red bell pepper, cut top and bottom off, seeded, and sliced in half from top to bottom
1 egg plant, sliced into rounds
4 portobello mushrooms

Heat bbq to medium high heat.

In a large bowl combine vinegar, minced garlic, and minced basil. Whisk in oil and season with salt and pepper.

Working in batches add tofu, onions, peppers, egg plant and mushrooms to the marinade. (finish with chicken if using). Place on a baking sheet and season with salt and pepper.

Place the tofu (or chicken) and mushrooms on the grill as they will cook fastest. Then add peppers, egg plant and onions. Cook until tender.

Stack on individual plates. Red pepper, mushroom, tofu (chicken), onions, and top with egg plant. Serve warm.