Grilled Vegetable Napoleons with Spicy Scallion Vinaigrette

Ingredients

• 1 1/2 scallions, roots and top 3 inches of green parts trimmed, sliced thinly
• 1 large clove garlic, peeled
• 1/4 Teaspoon sea salt
• 1/8 Teaspoon cayenne
• 1 1/2 Tablespoon balsamic vinegar
• 6 Tablespoons extra-virgin olive oil
• 1/3 Cup balsamic vinegar
• Two 14-ounce packages extra-firm tofu, preferably organic, drained, cut into twelve 3/4-inch slices and drained on paper towels
• 1/3 Cup olive oil
• 3 large red bell peppers, quartered, stemmed, and seeded
• Two 8-inch-long baby zucchini, cut lengthwise into twelve 1/4-by-4-inch slices
• 24 small shiitake mushrooms, stemmed
• 6 baby bok choy, halved lengthwise through the core
• Sea salt and freshly ground black pepper, to taste

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