Warm Salad of Roasted Vegetables and Tofu

This is an easy mixture to put together then relax whilst it cooks. You can use nearly any vegetables you feel like. I sometimes use beetroot, kumara or carrots as well. Garlic can be bought ready crushed in jars that you store in the fridge for speed of use.
Serves 4

1 medium eggplant, diced thickly
1 courgette, cut into thick rings
225 gram tofu, diced thickly
3 Capsicum, diced thickly
1 medium parsnip, cut into thick rings
2 Tbsp vegetable oil
2 cloves garlic, crushed
1 Tbsp soy sauce,
1 Tbsp malt vinegar

Heat oven to 190 deg

Prepare vegetables and tofu and place in ovenproof dish.

Mix together remaining ingredients and pour over prepared vegetable, toss to coat vegetables.

Bake in oven for 30-40 minutes.

Serve warm with mixed salad leaves and fresh bread.

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