Grilled Vegetable and Tofu Stack

1 pack firm tofu, thinly sliced and cooked rectangular pieces
1 eggplant (aubergine), salted and sliced
2 zucchini (courgette), thinly sliced
1 sweet potato, sliced lengthways
1 red capsicum (bell pepper), cut into thirds
1 green capsicum (bell pepper), cut into thirds
1/4 pumpkin, sliced
pinenuts
sweet chilli sauce
4 bamboo skewers
extra virgin olive oil

Brush all vegetables with extra virgin olive oil, and grill each lot of vegetables separately until cooked, remember to turn onto the other side.

Place peppers in a plastic bag to help remove the skin, leave for 5-10 minutes and peel off skin. Let all vegetable cool.

Place on a greased tray 4 slices of eggplant, spread on sweet chilli sauce and sprinkle some pine nuts on top.

Add slice of tofu, then pumpkin, green pepper, sweet potato, zucchini, red pepper.

Finish with eggplant on top, spread with some sweet chilli sauce and sprinkle with pine nuts.

Pierce bamboo skewers through the stacks to keep in place. Cook on medium heat (180°C / 350°F) for 30 minutes.

Remove skewers before serving.