Baked Mediterranean vegetables with ricotta

Heat oven to 180 °C.

Place capsicums, skin-side up, in a baking dish and drizzle with a little olive oil. Roast for 20 minutes. Remove from oven, cover with foil and allow to cool slightly. Peel off and remove skin and slice flesh into thick strips.

Preheat grill plate or barbecue grill to high. In a bowl, toss zucchini and eggplant with half the oil. Grill vegetables until soft.

Heat remaining oil in a large non-stick frying pan over high heat. Add garlic and onion and saute until soft.

Arrange vegetables, including tomato and basil, in layers in a non-stick baking dish, lightly seasoning every few layers. Crumble ricotta over the top and bake for 30 minutes. Allow to cool for 10 minutes before serving.