What You’ll Need- 2 red capsicums

  • 500g eggplant
  • 540g zucchini
  • 250g cherry tomatoes
  • 1 lemon
  • 5g oregano
  • 10g basil
  • 50g parmesan
  • 500g ricotta
  • 40g panko breadcrumbs
  • Olive oil
  • Salt and pepper
  • 2 eggs
  • 1 tbs white wine vinegar
  • 1 tsp sugar

Utensils- Oven tray

  • Baking paper
  • Grater
  • 20cm round ovenproof pan
  • Small saucepan

MethodStep 1 Prepare vegetablesPreheat oven to 220C. Line 2 oven trays with baking paper. Cut the capsicum into thick slices removing seeds and membranes. Cut eggplant into wedges Thickly slice the zucchini. Place on prepared trays and drizzle with 11/2 tbs oil and season with salt. Roast for 25 mins, adding the cherry tomatoes for the last 5 mins. Step 2 Prepare ingredientsFinely grate the rind and juice the lemon into a separate bowl (you’ll need 2 tbs). Pick the oregano and basil leaves, reserving some oregano leaves to garnish and finely chop herbs. Grate the parmesan. Step 3 Prepare panLightly spray or brush a large sheet of baking paper with oil. Line the base and sides of a 20cm ovenproof pan or round springform pan (size can vary slightly) with oiled baking paper. Step 4 Flavour ricottaPlace the ricotta, parmesan, lemon rind, 2 tbs lemon juice, oregano, basil, breadcrumbs and 2 eggs in a large bowl. Season with salt and stir until well combined. Step 5 Make tomato reductionRemove the cherry tomatoes from the roasting tray and place in a small saucepan with the pan juices over medium heat. Add 1 tbs vinegar (see cooking tip) and 1 tsp sugar. Simmer for 5 mins or until thickened. Step 6 Bake ricottaSpoon the ricotta mixture into the lined tin smoothing over the surface. Bake for 12 mins or until the ricotta is golden and set. Serve baked ricotta with tomatoes piled on top and roasted vegetables to the side. Scatter with reserved oregano leaves.