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Grilled Veggie and Tofu Stack with Balsamic and Mint
EPICURIOUS10Ingredients
25Minutes
540Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/3 cup balsamic vinegar
- 2 garlic cloves (minced)
- 2/3 cup olive oil
- 1/3 cup mint leaves (thinly sliced fresh, plus sprigs for garnish)
- 12 oz. 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 portobello mushrooms (3-inch-diameter, stems removed)
- 1 head radicchio (quartered through root end)
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat400 |
| % DAILY VALUE |
| Total Fat44g68% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol |
| Sodium45mg2% |
| Potassium1180mg34% |
| Protein18g |
| Calories from Fat400 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber8g32% |
| Sugars11g |
| Vitamin A25% |
| Vitamin C90% |
| Calcium60% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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