Roasted Vegetable and Ricotta Bake

Serves 4 to 6, Prep and Cook: 1 hour, 20 mins

½ cup olive oil 3 cloves garlic, crushed 2 zucchini (150g each), trimmed 2 x 400g eggplants, trimmed 2 red capsicums, cut into thick strips 500g cup mushrooms, stems trimmed 150g tub Wattle Valley Chunky Chilli

Red with Cashews and Parmesan Dip 375g tub smooth ricotta ½ cup chopped fresh basil 1 cup finely grated parmesan (50g) Rocket leaves, toasted pine nuts and

bottled balsamic salad dressing, to serve

1 Lightly oil an ovenproof dish (13-cup capacity). 2 Combine the ½ cup oil with garlic in a small bowl. 3 Cut zucchini in half crossways. Cut each half lengthways into 1cm thick slices. Cut eggplants into 2cm thick rounds. 4 Arrange eggplant in a single layer on an oiled, large oven tray. Brush both sides with ¹⁄³ cup of the oil mixture. Season with salt and pepper. 5 Toss zucchini, capsicums and mushrooms with remaining oil mixture in a large bowl. Spread out on a separate, large oven tray. Season with salt and pepper. 6 Cook both trays in a very hot oven (220C) for about 30 minutes, or until tender. Remove. 7 Arrange eggplant, slightly overlapping, over base of prepared dish. Spread combined dip and ricotta over eggplant. Top with vegetable mixture. Sprinkle with basil, then cheese. 8 Cook in very hot oven (220C) for about 15 minutes, or until golden brown. Remove. Stand in dish for 10 minutes. 9 Serve with combined rocket, pine nuts and dressing.