Ingredients

• 2 handfuls of mixed eggplant, capsicum and zucchini
• 2 large flat field mushrooms
• 1 tbsp of olive oil
• 1 palm-sized portion of ricotta cheese
• 1 tbsp of fresh chives, chopped
• 1 tsp of garlic, crushed
• 1 tsp of lemon rind, finely grated
•   Sun dried tomato pesto
• 1 tbsp of pine nuts, toasted

Method

1. Cut eggplant, zucchini and capsicum into strips, leave mushrooms whole and grill or fry with olive oil until tender.
2. Combine ricotta, chives, garlic and lemon rind in a bowl.
3. Place cooked mushrooms stem side up on a plate and layer with cheese mixture and slices of eggplant, capsicum and zucchini. Dress generously with pesto and sprinkle with pine nuts.