1.Cook eggplant, capsicums, zucchini and mushrooms, in batches, on heated oiled grill plate (or grill or barbecue) until tender.
2.Meanwhile, combine cheese, garlic, herbs and rind in medium bowl.
3.For the semi-dried tomato pesto, blend or process tomato and basil until mixture forms a paste. With motor operating, gradually add combined vinegar and water in thin, steady stream until pesto is smooth.
4.Divide mushrooms, stem-side up, among serving plates; layer with cheese mixture then random slices of eggplant, zucchini and capsicums. Drizzle with pesto; sprinkle with nuts.
Delicious as a casual weekend lunch, elements of this salad can also inspire other meals. Try the pesto tossed with al dente pasta or spread the fresh ricotta mix on crispy bruschetta.