Baked mediterranean vegetables with ricotta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 180°C (350°F).

Step 2

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.

Step 3

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

Step 4

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

Step 5

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.