2 courgettes, sliced lengthways
3 baby aubergines, sliced lengthways
200g button mushrooms, halved
125g baby corn, halved lengthways
2 1/2 Tbs olive oil
375g firm tofu, cut into 1cm slices
100g chopped unsalted macadamias
1C shredded basil
2Tbs red wine vinegar
1 Tbs wholegrain mustard
salt and pepper
Place all vegies (except the capsicum) in a bowl. In a separate bowl, add the capsicum and a little of the olive oil. Coat the capsicum and char grill using a hot skillet. Set aside. Use the rest of the olive oil to coat the remaining vegies. The courgette and aubergine can be grilled on the skillet, whilst the mushrooms and corn may be better done in a flat frying pan. Same goes for the tofu (though a stick-free skillet works well for tofu, I've found our enamel one definitely does not work!). Once the capsicum has cooled a bit, you can remove the skin and slice into smaller pieces. Throw everything together (including the basil and macadamias) into one bowl and coat with the mustard and red wine vinegar. Season to taste. Might be nice served with baby spinach, cous cous or some quinoa.
